Boston Cooking School Brownies
The recipe card says "this recipe for a gooey and rich brownie was originally published in fannie Merritt Farmer's The Boston Cooking School Cook Book. Little, Brown, 1911"
- 16 Tbsp
- butter plus more fro greasing
- 4 oz
- unsweetened chocolate
- 2 c
- eggs, beaten
- 1 1/2 tsp
- vanilla extract
- 1 c
- roughly chopped walnuts
- 1 c
How to Make Boston Cooking School Brownies
- 1Heat oven to 350 degrees. Grease an 8x8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
- 2Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. add walnuts and flour, stir until incorporated.
- 3Pour batter into baking pan and spread evenly. bake for about 60 minutes or until a tooth pick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.