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Rich brownies are cake-like but are denser and not springy or gooey.
Cook Time: 30 minutes
- 4 ounces (110 g) unsweetened baking chocolate
- ⅔ cup (160 g/1.6 dl) solid fat: margarine, butter, shortening, or lard
- 2 cups (450 g/2.7 dl) baking sugar
- 4 eggs
- 1 tsp. vanilla
- 1¼ (300 g/3 dl) cup flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup (240 g/2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)
- Heat oven to 350 °F/175 °C.
- Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat while stirring often.
- Remove from heat.
- Mix in the sugar, eggs and vanilla.
- Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.
- Mix in the nuts.
- Spread into a 13-inch by 9-inch baking pan, or into two 8-inch by 8-inch baking pans.
- Bake for 30 minutes, or until brownies pull away from the sides of the pan.
- This works well with 3 tablespoons of oil in place of the solid fat. When using lard, ⅓ cup should be about right.
- Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one.
Rich Brownies from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License