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- 6 years 5 months ago
- Posts: 911
misspiggy wrote:Captain_Howdy wrote:I'm serious as a heart-attack when it comes to brownies. Our nation's going through a difficult time and I would NEVER kid about something like that. Ever.
Good enough.
--this "special ingrediant" you people are speaking of, you must be carefull not to ruin the texture of the brownie. I recommend using a mini chopper to finely grind the ingrediant into a dust like texture before adding it. And, mix all other ingrediants FIRST, then add.
If your "ingrediant" is too sticky to grind, you could just add walnuts to mask the texture...also if this is the case, only sprinkle on top about halfway through baking.
--I read all this somewhere.
Okay, that's great advice on textures..but once again, how MUch should be in the brownies and how much should you eat to equal if you were to smoke one brownie? Oh, burn, I mean burn your brownies...the oven too hot, or whatever..
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- 6 years 5 months ago
- Posts: 1470
Sweet Jesus!
It varies on tolorance to brownies I suppose.
1/2 cup butter
1/2 or 1 oz. ingrediant
4 squares of unsweetened chocolate
4 eggs
1/4 tsp salt
1 tsp. vanilla
2 cups sugar
1 cup flour
1 cup walnuts
Mix butter in saucepan over med. heat and add ground ingrediant.
Add chocolate to saucepan and stir constantly until melted.(don't burn it dumbass)
set aside to cool
In large bowl(not that kind you dumbass) beat eggs and salt until frothy.
Add sugar and vanilla and mix.
Fold in chocolate mixture and walnuts.
Pour this into a greased 9x13 pan and bake for exactly 25 minutes.
Cool completely before cutting.
--don't take it to your grandmas house when you go to play cards.
Now don't say I never gave you anything or contributed to this site.
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