Best Parker Brownies Recipes
PARKER BROWNIES
Provided by Marion Cunningham
Categories Chocolate Egg Nut Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 16 Brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 300° F. Butter an 8-inch square pan. Line the bottom of the pan with wax paper, then butter and flour the paper. In a saucepan over low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, walnuts, and vanilla. Spread in the prepared pan and bake for about 30 minutes. Cool for about 5 minutes, then turn out onto a rack and peel the wax paper from the bottom. Transfer to a cutting board and cut in squares. Dust brownies with confectioners' sugar if desired.
PARKER BROWNIES
These brownies are especially rich and chewy. They are about only one half inch thick....almost like a bar cookie. You can use solid chocolate or cocoa powder as long as either one is un sweetened. This recipe came out of the Fanny Farmer cookbook that my parents gave me many years ago. These brownies are fantastic.
Provided by SassiKatt Chef
Categories Bar Cookie
Time 40m
Yield 9 brownies, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Line the bottom of an 8 inch square metal baking pan with parchment paper.
- In saucepan over very low heat, melt the butter and add unsweetened chocolate,Stir until completely mixed and melted. Set aside to cool.
- Mix remaining ingredients in large bowl and when butter chocolate mixture is cool, add it as well. Mix completely.
- This batter will be very very thick -- almost like modeling clay.
- Press into pan and bake for 28 to 30 minutes.
- Remove from oven and after cooling in pan for 5 minutes, remove brownies to a cooling rack.
Nutrition Facts : Calories 240.1, Fat 13.3, SaturatedFat 5.9, Cholesterol 37.1, Sodium 78.2, Carbohydrate 30.4, Fiber 1.7, Sugar 22.6, Protein 3.3
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