On Mon, 08 Apr 2013 21:26:50 -0600, Janet Bostwick
> wrote:

>On Mon, 08 Apr 2013 17:56:55 -0400, wrote:
>
>>On Sun, 07 Apr 2013 21:37:02 -0700, sf > wrote:
>>
>>>On Mon, 08 Apr 2013 00:23:17 -0400, wrote:
>>>
>>>> Thanks for all the replies. And here's the actual recipe:
>>>>
>>>> Ingredients:
>>>> 1/2 cup (1 stick) butter
>>>> 2 (1 ounce) squares unsweetened chocolate
>>>> 1 cup sugar
>>>> 2 eggs
>>>> 1/2 teaspoon vanilla extract
>>>> 1/4 cup all purpose flour
>>>> 1/4 teaspoon salt
>>>> 1 cup chopped walnuts (optional)
>>>>
>>>> Directions:
>>>> 1. Preheat oven to 325F. Butter and flour an 8 inch square pan.
>>>>
>>>> 2. Place butter and chocolate in a saucepan. Heat over low heat until chocolate
>>>> melts. Remove from heat. Stir in sugar, eggs and vanilla. Beat well. Stir in
>>>> flour and salt. Stir in walnuts, if using.
>>>>
>>>> 3. Scrape into prepared pan and bake about 40 minutes. Let cool and cut into 2
>>>> inch squares. Serves 16.
>>>
>>>Sounds like it will be fudgy, so be sure to let it sit overnight
>>>before you cut it (I put mine in the refrigerator). Not sure what
>>>you're aiming for, so take a look at this recipe for comparison
>>>purposes.
>>>http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>>I just checked that recipe and put it in my cookbook file. But 1 cup of sugar
>>sifted? Why sifted, or do they mean confectioners sugar, which they don't
>>specify. Thanks.
>
>If you watch the video, he simply says that he likes to sift all the
>dry ingredients together. From my own experience, sifting the cocoa
>powder with the sugar makes sure that the cocoa powder blends easily.
>Cocoa powder by itself can be a bear to mix in.. Sifting the brown
>sugar would eliminate any tiny lumps.
>Janet US

I like the inconsistancy and tiny lumps, that's what differenciates
home baking from commercial. I don't see the point in making brownies
from scratch so they are exactly like from a box mix.