Diamond Head Brownies Recipe
Ingredients
| Unsweetened chocolate package | 2 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 teaspoon vanilla flavoring | ||
| Walnuts | 1 Cup (16 tbs), coarsely chopped | |
| Butter | 2 Tablespoon, melted | |
| 1 cup Cocoa Krispies | ||
Directions
1. Melt chocolate with 1/2 cup butter over hot, but not boiling, water or over low heat, stirring constantly. Remove from heat; cool.
2. Sift together flour, baking powder and salt; set aside.
3. Stir sugar into chocolate mixture. Add eggs, one at a time, beating well after each. Stir in vanilla. Add sifted dry ingredients and walnuts, mixing well. Spread evenly in lightly greased 13 x 9 x 2-inch baking pan.
4. Combine 2 tablespoons butter and Cocoa Krispies. Sprinkle over brownie mixture, pressing lightly into the batter.
5. Bake in moderate oven (350° F.) about 30 minutes or until top has a dull crust and a slight imprint remains when lightly touched. Cool 10 minutes and cut into bars.
2. Sift together flour, baking powder and salt; set aside.
3. Stir sugar into chocolate mixture. Add eggs, one at a time, beating well after each. Stir in vanilla. Add sifted dry ingredients and walnuts, mixing well. Spread evenly in lightly greased 13 x 9 x 2-inch baking pan.
4. Combine 2 tablespoons butter and Cocoa Krispies. Sprinkle over brownie mixture, pressing lightly into the batter.
5. Bake in moderate oven (350° F.) about 30 minutes or until top has a dull crust and a slight imprint remains when lightly touched. Cool 10 minutes and cut into bars.
Chef
