Enid's Brownies

6 oz. unsweetened chocolate
2 sticks unsalted butter
6 eggs
2-1/2 cups granulated sugar
2 tsp. vanilla extract
1-3/4 cups all-purpose flour, sifted
1/2 tsp. salt
2 cups walnuts, chopped (optional)

Directions:

Preheat oven to 325°F. Butter a 10x15-inch baking sheet (jelly roll pan). Dust with flour and shake out excess. Melt the chocolate and butter in a small saucepan over VERY low heat, or in the top of a double boiler. Set aside to cool slightly.

Beat the eggs, sugar and vanilla in a bowl with an electric mixer until thick and fluffy. Stir chocolate into the eggs. Add flour and the salt; mix until just combined; do not overmix. Stir in the chopped walnuts, if desired. Bake in center of oven 25-30 minutes or until center of brownies is just set. Allow to cool completely before cutting into squares about 2x2-inches.

User Reviews:

I need to qualify my opinion before I state it. My husband is diabetic and I'm always on the lookout for deserts that I can substitute Splenda for sugar. This is not one in which the substitution works.

The brownies are designed to be thin but when using Splenda, they turn out dry, bland and strangely sweet.

I'll have to make them again, next time with sugar, before I can give this recipe a rating.

Submitted by crymsin_lilly on November 02, 2004

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