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Source: 1963 Denver Post article
1. Preheat oven to 350°
2. In saucepan over low heat, melt butter and chocolate, sitrring constantly.
3. Remove from heat and stir in sugar. Cool slightly.
4. Transfer chocolate mixture to large bowl. Add eeggs, one at a time, beating until well blended after each egg. Blend in flour, vanilla and salt. Can stir in walnuts or pecans if desired.
5. Pour into a greased 9"x13" pan. Bake 35 min.
BOILED FROSTING
1. Combine all ingredients in a saucepan. Over low heat, melt all ingredients together until boiling. Boil for 1 minute and remove from heat.
2. Place bottom of saucepan in cool/cold water in sink. Add 1 teaspoon vanilla. Continue to stir until frosting thickens.
3. Pour and spread over brownies. Frosting will harden after sitting.
If you want to keep them extra gooey, cut into pieces right after frosting. Frosting will drip over all sides of brownie. Messy but delicious!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 115 | ||
Calories from Fat: 87 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 7050mg | 243 % | |
Potassium 14.7mg | 0 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.1g | ||
Protein 0.2g | 0 % | |
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. |
Calories per serving: 115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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