Fudgy Saucepan Brownies 
(Jan Bailey)

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(12 ounce) package semisweet chocolate chips (2 cups) 
1/2 cup butter or margarine 
1 cup sugar 
1 1/4 cups all-purpose flour 
1 teaspoon vanilla 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
3 eggs -- beaten 
1 cup chopped nuts, if desired 

Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan 
over low heat, stirring frequently, until smooth; remove from heat. Stir 
in remaining ingredients except nuts. Stir in nuts. 

Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25 to 
30 minutes or until center is set. Cool completely. Cut into 8 rows by 4 
rows. 

Please note, if you should change this recipe it will no longer be an 
approved Betty Crocker® Recipe. 

You may notice that the nutritional information calculated by MasterCook 
is different from the nutritional information listed in the Betty Crocker® 
cookbooks. Because MasterCook and Betty Crocker® use different nutritional 
analysis programs and different nutrient databases, variations in results 
are expected. 

Copyright:

"© General Mills, Inc. 1998." 
Yield:

"32 Brownies"

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Per serving: 152 Calories (kcal); 9g Total Fat; (50% calories from fat); 2g 
Protein; 18g Carbohydrate; 18mg Cholesterol; 81mg Sodium 
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 
Fat; 
1 Other Carbohydrates 

Serving Ideas : Make a festive dessert by cutting the brownies into 16 bars. 
Top 
with sweetened whipped cream and sprinkle with cocoa. Add a stemmed maraschino 
cherry for that special touch. 

NOTES : Cookie Tips 
Page 95 

Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt 
We call for chopped nuts, which allows you to pick your favorite. 
Although all types of nuts will work in this recipe, chocolate and 
walnuts seem to be a blue ribbon combination. It's always a good 
idea to sample a few nuts before adding them to your recipe to 
make sure they aren't rancid. 


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