Brownies
Category:
Cookies, sheet |
Equipment:
Double boiler, whisk, bowl, sifter, spatula, sheet pan |
No. Servings:
24 |
Serving Size:
3 oz. (85 g) brownie |
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Yield:
Half-size sheet pan |
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| 8 oz. | semi-sweet chocolate |
| 12 oz. | butter |
| 10 oz. | * eggs |
| 24 oz. | sugar |
| 1 tsp. | salt |
| 1 Tbsp. | vanilla extract |
| 8 oz. | cake or all-purpose flour |
| 8 oz. | nuts, chopped |
| 6 oz. | semi-sweet chocolate chips |
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1 | Melt chocolate and butter together in a double boiler. | 2 | Whip the eggs, sugar, and vanilla with a whip until foamy. | 3 | Mix in the chocolate. | 4 | Sift the flour and fold it in using a spatula. | 5 | Fold the nuts and chocolate chips into the mixture. | 6 | Grease a half-size sheet pan and dust it with flour. Remove excess flour. | 7 | Pour the batter into the sheet pan. | 8 | Bake at 350°F (177°C) for 30 minutes. |
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| Nutrition Information | | Calories | 406 | | Fat (g) | 23 | | Protein (g) | 5 | | Carbohydrate (g) | 47 | | Cholesterol (mg) | 74 | | Sodium (mg) | 63 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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