Scout's Brownies

* Exported from MasterCook *

Scout's Brownies

Recipe By : Dying For Chocolate, by Diane Mott Davidson
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Mystery
Recipes From Novels

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- (2 sticks)
3 1/2 ounces best-quality unsweetened chocolate
(recommended brands: Callebaut or Valrhona --
available at Williams-Sonoma)
3 tablespoons dark European-style unsweetened cocoa
(recommended brand: Hershey's Premium
European-Style)
1 1/2 cups all-purpose flour
(high altitude- add 2 tablespoons)
1/2 teaspoon baking powder
1 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup chocolate chips
(recommended brand: Mrs. Fields)

Preheat oven to 350 degrees ( high altitude -375) melt butter with
unsweetened chocolate in top of double boiler, stirring occasionally.
Set aside to cool. Sift together cocoa, flour, baking powder, and
salt. Beat eggs until creamy, then gradually add sugar, beating
constantly. Add vanilla and cooled chocolate-butter mixture. Stir in
dry ingredients just until combined. Spread batter in buttered 9 x13
inch pan. Sprinkle chips over surface. Bake for 30 to 35 minutes, or
until center no longer jiggles when shaken. Cool, then cut into 32
pieces.


Makes 32 brownies.

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