*  Exported from  MasterCook  *
 
                              Scout’s Brownies
 
 Recipe By     : Dying For Chocolate, by Diane Mott Davidson
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Desserts                         Mystery
                 Recipes From Novels
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unsalted butter -- (2 sticks)
    3 1/2  ounces        best-quality unsweetened chocolate
                         (recommended brands: Callebaut or Valrhona --
                         available at Williams-Sonoma)
    3      tablespoons   dark European-style unsweetened cocoa
                         (recommended brand: Hershey’s Premium
                         European-Style)
    1 1/2  cups          all-purpose flour
                         (high altitude- add 2 tablespoons)
      1/2  teaspoon      baking powder
    1      teaspoon      salt
    4                    eggs
    2      cups          sugar
    1      teaspoon      vanilla extract
    1      cup           chocolate chips
                         (recommended brand: Mrs. Fields)
 
 Preheat oven to 350 degrees ( high altitude -375)  melt butter with
 unsweetened chocolate in top of double boiler, stirring occasionally.
 Set aside to cool.  Sift together cocoa, flour, baking powder, and
 salt.  Beat eggs until creamy, then gradually add sugar, beating
 constantly.  Add vanilla and cooled chocolate-butter mixture. Stir  in
 dry ingredients just until combined. Spread batter in buttered 9 x13
 inch pan. Sprinkle chips over surface.  Bake for 30 to 35 minutes, or
 until center no longer jiggles when shaken. Cool, then cut into 32
 pieces.
 
 
 Makes 32 brownies.
 
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