Ultimate chocolate brownies
www.CookingAllergyFree.com
Updated August 19th, 2007


Recipe Servings: 3 dozen brownies Description: Allergens: Animal, Beet, Brewers yeast, Chocolate, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Gelatin, Gluten, Grain, Legume, Miscellaneous, Nut, Soy, Spices, Sugar, Sugar cane, Sulfites, Vanilla, Wheat, Yeast Ingredient List:

QtyName
1-1/3 cups Allergy_none all purpose flour
1 tsp Allergy_none vanilla extract
1/4 tsp Allergy_none salt
1 cup Allergy_none semi-sweet chocolate chips
3/4 cup Allergy_none cocoa
1/2 tsp Allergy_none baking soda
2/3 cup Allergy_none butter or Allergy_none margarine , melted and divided
1/2 cup Allergy_none water , boiling
2 cups Allergy_none sugar
2 Allergy_none eggs

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Instructions: Heat oven to 350. Grease rectangular pan, 13x9x2 inches, or two square pans 8x8x2 inches. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining melted butter; stir until smooth. Add flour, vanilla, and salt; blend completely. Stir in chocolate chips. Pour into prepared pan(s). Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan(s).