Try this Greenwich Village Brownies recipe, or contribute your own.
Suggest a better descriptionAdjust a rack one-third up from the bottom of the oven and preheat to 350 degrees F. Grease a 15 1/2 by 10 1/2 by 1-inch jelly roll pan. Line it with a large piece of wax paper, butter the paper, and dust it lightly all over with flour. Invert the pan to shake out excess flour. (I use parchment sprayed with Pam and skip the flour.) Measure the flour before sifting, then sift it together with the salt and set aside. Melt the chocolate in the top of a small double boiler over hot water on moderate heat. Stir until smooth, remove the top of the double boiler, and set aside. In the large bowl of an electric mixer cream the butter. Add the vanilla and the granulated and brown sugars. Beat to mix well. Add the corn syrup and beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, beating until smoothly mixed. Stir in 2 cups of the nuts. Turn the mixture into the prepared pan and spread to make a smooth layer. (The pan will be filled to the top.) Sprinkle the remaining cup of nuts over the top. Bake for 40 to 45 minutes until a toothpick inserted in the center of the cake comes out clean but not dry. Cool in the pan for 30 minutes. Then cover with a large rack or cookie sheet and invert. Remove the pan and the paper. Cover with a large rack and invert again, leaving the cake right side up to cool completely. The cake is easier to cut if it is chilled first [but tastes wonderful still a little warm!]; place it in the freezer or refrigerator until it is quite firm. Or cover the cake with aluminum foil or plastic wrap and let it stand overnight at room temperature. Slide the cake onto a cutting board [a really tough trick unless its frozen]. Use a long, thin, sharp knife or a finely serrated one to cut it into bars. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (4911g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 18270 | ||
Calories from Fat: 11081 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1231.2g | 1642 % | |
Saturated Fat 720.1g | 3600 % | |
Monounsaturated Fat 371.9g | ||
Polyunsanturated Fat 56.4g | ||
Cholesterol 7320.2mg | 2252 % | |
Sodium 5111mg | 176 % | |
Potassium 13849mg | 364 % | |
Total Carbohydrate 1941.8g | 571 % | |
Dietary Fiber 232.3g | 929 % | |
Sugars, other 1709.5g | ||
Protein 391.5g | 559 % | |
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: 18270
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