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1 1/4 c Flour
1/4 ts Soda
1/8 ts Baking powder
14 oz Semisweet – sweet chocolate;
-finely chopped
1 c Sugar
9 tb Unsalted butter; cut in
-pieces
1/4 c Light corn syrup
1/4 c Water
3 Eggs; chilled
1 tb Vanilla
1 1/2 c Chopped walnuts; divided
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: aa915@freenet.carleton.ca (Gail LaBossiere)
1. heat oven to 325 degrees F. Line a 13X9 1/2″ pan with double layer of
aluminium foil. Butter the bottom of foil.
2. Stir flour, soda, baking powder and salt together. Put semi sweet
chocolate in separate large bowl.
3. In a medium saucepan combine butter, sugar, corn syrup and water. Cook
until butter melts, sugar is dissolved and mixture comes to a boil. Pour
the hot syrup over the chocolte and let it stand for a minute or two to
melt chocolate. Whisk until smooth.
4. One at a time, whisk in the eggs, blending until smooth. Whist in
vanilla and flour mixture, until batter is smooth. Fold in 1 cups of the
walnuts and 6 oz of the Swiss chocolate.
5. Spread batter into pan. Top with remaining walnuts and chocolate.
6. Bake for 4-50 minutes, until toothpick comes out with a few moist
crumbs. Cool, cover with plastic, and let sit 6 hrs. at least.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings
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