BOSTON COOKING SCHOOL BROWNIES
I got this Recipe in a magazine called Saveur. I haven't tried it yet, as I just got it a few minutes ago, but it sounds yummy! The recipe card says "this recipe for a gooey and rich brownie was originally published in fannie Merritt Farmer's The Boston Cooking School Cook Book. Little, Brown, 1911"
Provided by Cindee Vett
Categories Other Desserts
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees. Grease an 8x8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
- 2. Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. add walnuts and flour, stir until incorporated.
- 3. Pour batter into baking pan and spread evenly. bake for about 60 minutes or until a tooth pick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
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