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Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!hropus!jin
From: jin@hropus.UUCP (Bear)
Newsgroups: net.cooks
Subject: Recipe for Bittersweet Brownies
Message-ID: <354@hropus.UUCP>
Date: Fri, 14-Mar-86 23:06:04 EST
Article-I.D.: hropus.354
Posted: Fri Mar 14 23:06:04 1986
Date-Received: Sun, 16-Mar-86 08:48:24 EST
Organization: Bell Labs, Holmdel, NJ
Lines: 43

*** REPLACE THIS LINE WITH YOUR MASSAGE ***

At least one respondant to my Chocolate and Beer posting asked for this
recipe.  I'm too lazy to convert to mod.recipes format and besides,
coming from a copywrited source, I believe this recipe can not be
included.  The source is Bon Appetite, probably 7-10 years ago.
I've excluded the frosting which I never tryed and I think is excessive
(did I say excessive negatively concerning chocolate?)

Bittersweet Brownies

350 degrees, 40-45 minutes (or less), 9 by 13 greased pan, yield 40

1.5 cups sifted all-purpose flour
7 oz cocoa
1.5 tsp salt
1 tsp baking powder

1 1/3 cups butter (part shortening okay)
2 cups sugar
4 eggs
1/4 cup corn syrup
2 tsp vanilla

2 cups coarsely chopped nuts (optional, they specify toasted almonds)

Preheat oven and grease pan.  Sift first group of ingrediants.
Cream butter and sugar, add eggs one at a time, then corn syrup and
vanilla.  Beat well and add nuts.  Spead into prepared pan and bake
for 40 to 45 minutes (they lie, it seems to take 30-35, at least in
pyrex at 325).  DO NOT OVER-BAKE.  These brownies are still soft in
the middle when done, the edges will be slightly firm.  Let cool
completely in the pan or they will turn to mush when you cut them.

I remember once being so stoned when I made these that I
misinterpreted cups of butter for sticks (of butter, not of Thai).
The brownies came out fine, this recipe is probably too rich
(did I say that about chocolate, yea gods, I must be on a diet!)
-- 
			Jerry Natowitz
			ihnp4!houxm!hropus!jin (official)
			ihnp4!opus!jin         (temporary) 
			Institute for the Study of Non-existent Phenomena