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BROWNES
Brownies are classified as a bar cookie that tastes like a rich chocolate cake that has been cut into squares. Toasted and chopped nuts (walnuts, pecans, hazelnuts) canbe added or even chunks or chips of white chocolate. The brownie is definitely America's favorite bar cookie (square) and the name "brownie" refers to its dark brown color. JOHNBrown in "The Dictionary of American Food and Drink" states that the first recipe appeared in the 1897 Sears, Roebuck and Co. Catalog. ....

RECIPEE FOR BROWNES
1 1/2 pounds (680grams) semisweet or bittersweet chocolate, chopped
1 cup (2 sticks) (226 grams) unsalted butter, cut into pieces
6 large eggs
2 cups (400 grams) granulated white sugar1-tablespoon pure vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1-teaspoon baking powder
1/4-teaspoon salt

Brownies
Brownies are classified as a bar cookie thattastes like a rich chocolate cake that has been cut into squares. Toasted and chopped nuts (walnuts, pecans, hazelnuts) can be added or even chunks or chips of white chocolate. Thebrownie is definitely America's favorite bar cookie (square) and the number of recipes out there is exhausting. There is always the debate of whether the "cake" or the "fudge" typeis best. This recipe can be both. When eaten at room temperature they are nice and moist and when refrigerated they become nice and fudgy. This recipe makes a 9 x 13 inch (23 x 33cm) pan of Brownies that is ideal for large gatherings. But if you have leftovers they can be frozen for another time.
The brownie's origin appears to be American and the name"brownie" refers to its dark brown color. JOHN Brown in "The Dictionary of American Food and Drink" states that the first recipe appeared in the 1897 Sears, Roebuck and Co. Catalog.
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