Fudge Brownies #1

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Yorkshire Fudge Cream Toffee

Ingredients & Directions


1/2 c Margarine or butter
1 pk (12-oz) semisweet chocolate
-chips
1 2/3 c Sugar
1 1/4 c All purpose flour
1 ts Vanilla
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 c Chopped nuts (if desired)

From: marcia@netcom.com (Marcia)

Date: Tue, 3 May 1994 03:54:59 GMT

It’s from the Betty Crocker Chocolate Cookbook.

Heat oven to 350F. Heat margarine and chocolate ships in 3 quart saucepan
stirring constantly, until melted. Beat in remaining ingredients until
smooth; stir in nuts. Spread in greased rectangular pan 13″x9″x2″. Bake
until center is set, about 30 minutes; cool completely. Cut into bars. 36
brownies.

Since the requester is from Australia, I doubt they will have the exact
cookware recommended. Just use a large enough pot so you can stir with some
force and not have the batter go flying, and approximate the pan size.
They’re quite forgiving, and most people like them a bit underdone (more
gooey that way).

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
36 Servings

Article Categories:
Fudges

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