PARKER BROWNIES
Provided by Marion Cunningham
Categories Chocolate Egg Nut Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 16 Brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 300° F. Butter an 8-inch square pan. Line the bottom of the pan with wax paper, then butter and flour the paper. In a saucepan over low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, walnuts, and vanilla. Spread in the prepared pan and bake for about 30 minutes. Cool for about 5 minutes, then turn out onto a rack and peel the wax paper from the bottom. Transfer to a cutting board and cut in squares. Dust brownies with confectioners' sugar if desired.
PARKER BROWNIES
These brownies are especially rich and chewy. They are about only one half inch thick....almost like a bar cookie. You can use solid chocolate or cocoa powder as long as either one is un sweetened. This recipe came out of the Fanny Farmer cookbook that my parents gave me many years ago. These brownies are fantastic.
Provided by SassiKatt Chef
Categories Bar Cookie
Time 40m
Yield 9 brownies, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Line the bottom of an 8 inch square metal baking pan with parchment paper.
- In saucepan over very low heat, melt the butter and add unsweetened chocolate,Stir until completely mixed and melted. Set aside to cool.
- Mix remaining ingredients in large bowl and when butter chocolate mixture is cool, add it as well. Mix completely.
- This batter will be very very thick -- almost like modeling clay.
- Press into pan and bake for 28 to 30 minutes.
- Remove from oven and after cooling in pan for 5 minutes, remove brownies to a cooling rack.
Nutrition Facts : Calories 240.1, Fat 13.3, SaturatedFat 5.9, Cholesterol 37.1, Sodium 78.2, Carbohydrate 30.4, Fiber 1.7, Sugar 22.6, Protein 3.3
THE PALMER HOUSE BROWNIE
This recipe goes way back, like 1898 back, when the brownie was first recorded into existence at the Palmer House Hotel in Chicago. Don't rely on the traditional stick test for doneness in this recipe; the brownies will continue to be gooey even after baking. For easier cutting, place glazed brownies in the freezer for 3 to 4 hours.
Provided by Smart Cookie
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
- Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine sugar and flour in a medium bowl.
- Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.
- Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.
- Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
- Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.
- Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.
Nutrition Facts : Calories 640.4 calories, Carbohydrate 52 g, Cholesterol 154 mg, Fat 47.4 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 21.1 g, Sodium 207.7 mg, Sugar 40.7 g
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