From the Fannie Farmer Boston Cooking School, circa 1911. I didn’t know Fannie was from Boston.<\/p>\n
INGREDIENTS:<\/p>\n
16 Tbsp, butter, plus more for greasing the baking pan
\n4 oz. unsweetened chocolate
\n2 cups sugar
\n2 eggs, beaten
\n1 – 1\/2 tsp. vanilla extract
\n1 cup roughly chopped walnuts
\n1 cup flour<\/p>\n
DIRECTIONS:<\/p>\n
Heat the oven to 325 degrees. Grease an 8″ X 8″ baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.<\/p>\n
Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts and flour and stir until incorporated.<\/p>\n
Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.<\/p>\n
Inspired or Credited to: Fannie Farmer<\/p>\n","protected":false},"excerpt":{"rendered":"
From the Fannie Farmer Boston Cooking School, circa 1911. I didn’t know Fannie was from Boston. INGREDIENTS: 16 Tbsp, butter, plus more for greasing the baking pan 4 oz. unsweetened chocolate 2 cups sugar 2 eggs, beaten 1 – 1\/2 tsp. vanilla extract 1 cup roughly chopped walnuts 1 cup flour DIRECTIONS: Heat the oven … Continue reading Boston Cooking School Brownies<\/span>