|Categories:||Chocolate, Other Desserts|
|Serves:||2 - 3 dozen, depends how big you cut them|
|4 - 1 oz||each, unsweetened bakers chocolate|
|3/4 c||butter, no substitutes|
|1 tsp||vanilla extract|
|1 c||coarsley chopped walnuts|
|1 c||semisweet chocolate chips|
|2 Tbsp||butter, no substitutes|
|1 c||whipping cream, whipped|
NOTE: THERE IS NO BAKING POWDER OF
BAKING SODA USED IN THESE BROWNIES
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DirectionsPreheat oven to 350 degree F.
Prepare a 13 x 9 x 2 inch. baking pan with cooking spray. I used a glass baking dish.In a microwave or double boiler, ( I started melting the butter, then added the chocolate and held the pan above the flame, kept stirring till chocolate melted). melt the chocolate and butter; cool for 10 minutes.Add sugar; mix well. Stir in eggs and vanilla. ( I whisk the eggs first) then add.Add flour; mix well. Stir in the walnuts.Pour batter into pan. Bake for 25 - 30 minutes. (mine took 40 minutes), or until toothpick comes out with moist crumbs. ( do not over bake).Cool completely.For topping:
Melt chocolate chips, water and butter in a microwave or double boiler; stir until smooth. Cool to room temperature.Fold in the whipped cream.
Enjoy!Spread over cooled brownies. Chill before cutting.