Another Brownie Bust.

30 Apr

I couldn’t resist trying yet another brownie recipe. If you’ve been reading my cookbook blogs, you already know the first attempt was a dud. Dry, tasteless brownies – despite the fact they looked good! I found this recipe in Adath Caters to You, a cookbook compiled by the Sisterhood of the Adath Jeshurun Synagogue (1983) in Minnetonka, Minnesota. The promise of “double fudge” really hooked me. But on reflection the recipe merely calls for a package of chocolate chips! Still I was undeterred. Appearance. Check. Ease in cutting. Check. Chocolatey Aroma. Check. Okay, while the recipe turned out a respectable pan of brownies (visually) – I detected bits of batter not thoroughly incorporated – see note below. Once again, try at your own risk. Next time I crave brownies, I think I will head to the grocery store for a mix.

Double Fudge Brownies

1½ cups sugar

⅔ cup butter

¼ cup water

1 12-ounce package of semi-sweet chocolate chips

2 teaspoons vanilla

4 eggs

1½ cups flour

½ teaspoon baking soda

½ teaspoon salt

1 cup chopped walnuts (optional)

Combine sugar, butter and water. Bring just to a boil, remove from heat. Add chocolate chips and vanilla. Stir just until chocolate melts. In a separate bowl*, mix together eggs, flour, baking soda and salt. Add chocolate mixture; blend in 1 cup chopped walnuts. Bake 50 minutes in greased 9 X13-inch pan in 325 degree oven.

*I highly recommend using an electric stand or hand mixer to ensure batter is thoroughly combined.

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