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      RECIPE TITLE "Fudge Brownies Recipe"
    Source: Nestle® Toll House®,
    Courtesy of: Cooking.com

    yields Makes 2 dozen browniestime--- difficultyeasy

    The difference between a plain brownie and a fudge brownie is that, in the latter, the center stays moist and chewy. These bars are perfect for picnics because, wrapped airtight, they will remain fresh all day. If you like orange flavor with your chocolate, substitute an equal amount of orange liqueur for the vanilla.

      RECIPE INGREDIENTS

    3/4 cup unsalted butter
    4 oz unsweetened chocolate, coarsely chopped
    4 eggs
    2 cups granulated sugar
    1 teaspoon vanilla extract (essence)
    1 cup all-purpose (plain) flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup chopped almonds
    1 tablespoon confectioners' (icing) sugar

      RECIPE METHOD

    Butter a 9-by-13-inch baking pan. Preheat an oven to 350 degrees F.

    In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the butter and chocolate and stir until melted and smooth. Remove from the heat and let cool.

    In a bowl, using an electric mixer set on medium speed, beat together the eggs and granulated sugar until the mixture is thick, pale yellow and holds a trail for 3 or 4 seconds when the beaters are lifted from the batter, 3-4 minutes.

    Stir in the vanilla and the cooled butter-chocolate mixture until no streaks remain; do not overmix. Using a rubber spatula, fold in the flour, baking powder and salt until just blended. Fold in the almonds.

    Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out with some wet crumbs attached, 25-30 minutes.

    Transfer to a rack and let cool in the pan. Cut into 2-inch squares. Just before serving, using a fine-mesh sieve or sifter, dust lightly with the confectioners’ sugar.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 24 brownies
    Facts per Serving
    Calories: 205 Fat: 12g Carbohydrates: 23g
    Cholesterol: 51mg Sodium: 66mg Protein: 3g
    Fiber: 1g % Cal. from Fat: 53% % Cal. from Carbs: 45%

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