AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Just for kids
12 oz. Semisweet chocolate
1/2 cup chocolate syrup
2 sticks unsalted butter, room temperature
2 teaspoon vanilla extract
4 eggs lightly beaten
1 1/2 cups sugar
1/2 teaspoon salt
1 cup unbleached all-purpose flour
Preheat oven to 350 degrees. Butter and flour a 13 x 9 x 2" pan, or use a non-stick cooking spray. Melt the chocolate in a small heavy saucepan over very low heat, stirring constantly. Add the syrup and stir well. Remove the pan from the heat and add the butter. Beat until the mixture is smooth. Stir in the vanilla and the eggs. Mix thoroughly. In a mixing bowl, sift together the flour, sugar and salt. Add this to the chocolate mixture and blend thoroughly. Pour the batter into the prepared pan and bake until just cooked, 30 minutes. Allow the brownies to cool completely in the pan. Then cut them into 1" squares and transfer them to a serving plate.This recipe is doubled because brownies go quickly in my house. If you would like to make less brownies, cut the ingredients by half and use and 8 x 8" pan. Also, nuts may be added.
Makes approximately 50 brownies.