Doug Weller wrote:
> On Thu, 19 Feb 2009 10:39:01 -0600, in rec.food.cooking, zxcvbob wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>>This was posted by Sarah (don't know which one) awhile back. I've
>>>made them a couple times. They are pretty gooey and delicious. Read
>>>the notes at the end of the recipe for a good description by the
>>>original poster.
>>>
>>> * Exported from MasterCook *
>>>
>>> Very Gooey Brownies
>>>
>>>Recipe By :Washington Post
>>>Serving Size : 16 Preparation Time :0:00
>>>Categories : Cookies/Bars
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>>-------- ------------ --------------------------------
>>> 1/2 cup butter -- softened
>>> 1 cup sugar
>>> 1/2 cup cocoa
>>> 2 large eggs
>>> 1/2 cup flour
>>> 1 cup nuts -- coarsely chopped
>>>
>>>1. In a medium bowl, cream butter, sugar, and cocoa.
>>>2. In a small bowl, beat eggs until thick and ivory color.
>>>3. Add eggs and flour to creamed mixture. Beat gently to blend. Stir
>>>in nuts.
>>>4. Put into a buttered 8x8x2 inch pan.
>>>5. Bake in a preheated 350°F oven 30 minutes. Tester inserted in
>>>center will NOT come out clean.
>>>6. Cool and chill before cutting.
>>>
>>>Source:
>>> "Sarah, RFC, 11/28/1997"
>>
>>
>>
>>
>>Almost identical to my recipe, but I use 1/3 cup cocoa and add a tsp of
>>vanilla (I think the vanilla is important.) Use salted butter. I
>>usually double them and bake in a glass 9x13" pan, or triple and bake in
>>a 4l lasagna pan.
>>
>>I may try adding extra cocoa next time and see if it makes any difference.
>>
>
> Can you leave out the nuts without replacing them with anything?
> Thanks
> Doug

I cant quite recall which dried fruit it was but an aunt used to put
diced dried quince iirc in her brownies, or some other moist, sweet fruit.
--
JL