All Edges brownie pan!
This excellent pan can be purchased here.
It’s a heavy pan that makes perfect chewy brownies every time.
Deep Chocolate Brownies
Melt in a saucepan – stirring frequently:
1 cup butter
1/2 cup dark dutch cocoa
In a medium bowl:
4 eggs that you’ve beaten until frothy.
Without mixing, pour into the frothy eggs:
2 cups sugar
1 and 1/2 cups flour – (all purpose or cake)
1/4 nuts – I hate walnuts, so I used almonds
1/4 tsp salt
Over top of all this, pour your chocolatey butter and then mix.
Bake at 350 degrees F or 180 C for about 30 mins or until the edges pull away from the sides.
You can frost, drizzle chocolate or butterscotch or your favorite topping.
I made the brownies a la mode with Cheesecake ice cream:
Deep chocolate almond brownie with cheesecake ice cream
