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Ingredients
5 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
6 eggs
Instructions
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
6 eggs
1. Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
2. Preheat oven to 325F. Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
3. Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
4. With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
5. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack. Yield: 12 brownies.
By Macrina Bakery & Cafe, "Relish Cooking with Kids," February 2006.
Nutritional Information
2. Preheat oven to 325F. Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
3. Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
4. With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
5. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack. Yield: 12 brownies.
By Macrina Bakery & Cafe, "Relish Cooking with Kids," February 2006.
Per brownie: 277 calories, 19g fat, 5g prot., 22g carbs., 1g fiber, 35mg sodium.
