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Name: Chocolate Chubbies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 4 oz Unsweetened chocolate;; 12 oz Swiss white chocolate; cut; 1/2 c All-purpose flour; 1/4 ts Salt; 2 c Granulated sugar; 6 oz (about 1 cup) semisweet; 6 md Eggs; at room temperature; 1 tb Vanilla extract; 1 1/2 c Pecan halves; coarsely; 1 ts Double acting baking powder; 1 1/2 c Walnut halves; coarsely; 10 tb Unsalted butter; cut into

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INGREDIENTS

4 oz Unsweetened chocolate;
12 oz Swiss white chocolate; cut
1/2 c All-purpose flour
1/4 ts Salt
2 c Granulated sugar
6 oz (about 1 cup) semisweet
6 md Eggs; at room temperature
1 tb Vanilla extract
1 1/2 c Pecan halves; coarsely
1 ts Double acting baking powder
1 1/2 c Walnut halves; coarsely
10 tb Unsalted butter; cut into

Brovmies

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 325 degrees F. Line a 13-by-9-inch rectangular roasting pan Wth a double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Lightly butter the bottom of the foil-lined pan. 2. In the top of a double boiler, over hot, not simmering water, melt the chocolate chips, unsweetened chocolate and butter. Remove the top part of the double boiler from the bottom and cool for 1 0 to 15 minutes, until tepid. 3. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt. 4. In a medium bowl, using a Wire whisk, beat the eggs until foamy. Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour mixture until well combined. Using a rubber spatula, fold in the Melted chocolate and nuts. 5. Scrape the batter into the prepared pan and smooth the top With a nibber spatula. Bake the brownies for 20 to 30 minutes, until a toothpick inserted into the center comes out With a few moist crumbs clinging to it. 6. Cool the brownies in the pan set on a Wire rack for 30 minutes. Using the two ends of the foil as handles, lift the brownies out of the pan. Cool the brownies on the foil for at least 2 hours. 7. Invert the brownies onto a cutting board or large plate and gently peel off the foil. Invert again onto a smooth surface and cut into 24 brownies. Posted to Bakery-Shoppe Digest V1 #227 by mreingarcia@juno.com (Marilyn Garcia) on Sep 09, 1997

NOTES

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Chocolate Chubbies

4 oz Unsweetened chocolate;
12 oz Swiss white chocolate; cut
1/2 c All-purpose flour
1/4 ts Salt
2 c Granulated sugar
6 oz (about 1 cup) semisweet
6 md Eggs; at room temperature
1 tb Vanilla extract
1 1/2 c Pecan halves; coarsely
1 ts Double acting baking powder
1 1/2 c Walnut halves; coarsely
10 tb Unsalted butter; cut into

1. Position a rack in the center of the oven and preheat to 325 degrees F.  Line a 13-by-9-inch rectangular roasting pan Wth a double thickness of  aluminum foil so that the foil extends 2 inches beyond the two short ends  of the pan. Lightly butter the bottom of the foil-lined pan.    2. In the top of a double boiler, over hot, not simmering water, melt the  chocolate chips, unsweetened chocolate and butter. Remove the top part of  the double boiler from the bottom and cool for 1 0 to 15 minutes, until  tepid.    3. In a small bowl, using a wire whisk, stir together the flour, baking  powder and salt.    4. In a medium bowl, using a Wire whisk, beat the eggs until foamy. Add the  sugar and beat until blended. Add the cooled chocolate mixture and mix  until smooth. Stir in the vanilla. Stir in the flour mixture until well  combined. Using a rubber spatula, fold in the Melted chocolate and nuts.    5. Scrape the batter into the prepared pan and smooth the top With a nibber  spatula. Bake the brownies for 20 to 30 minutes, until a toothpick inserted  into the center comes out With a few moist crumbs clinging to it.    6. Cool the brownies in the pan set on a Wire rack for 30 minutes. Using  the two ends of the foil as handles, lift the brownies out of the pan. Cool  the brownies on the foil for at least 2 hours.    7. Invert the brownies onto a cutting board or large plate and gently peel  off the foil. Invert again onto a smooth surface and cut into 24 brownies.    Posted to Bakery-Shoppe Digest V1 #227 by mreingarcia@juno.com (Marilyn  Garcia) on Sep 09, 1997

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Nutrition

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Serving Size: 1 Brovmie (42g)
Recipe Makes: 24 Brovmies

Calories: 83
Calories from Fat: 22 (27%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 49.6mg		2 %
Potassium 43.8mg		1 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 15.1g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 83

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