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Big Batch Fudgy BrowniesDessert  Recipes from AlansKitchen.com

Makes 48 Brownies

Prep Time: 15 min.
Baking Time: 20 min.

Ingredients:

Baking Directions:

Preheat oven to 350-degrees F. and grease a 15x10x1-inch jelly-roll pan.

1) In a 3-quart saucepan, melt butter and chocolate over low heat, stirring occasionally, for 5 to 8 minutes or until smooth.

2) Remove from heat and stir in sugar.

3) Add sour cream, eggs and 2 teaspoons vanilla. Mix well.

4) Stir in flour and salt just until moistened.

5) Spread batter into prepared jelly-roll pan.

6) Bake for 20 to 25 minutes or until brownie begins to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.

7) In a 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, for 3 to 5 minutes or until smooth.

8) Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency.

9) Spread over cooled brownies. Cut into bars.

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Brownie Facts

The brownie first appeared in public during the 1893 Columbian Exposition, held in Chicago, Illinois. A chef at the city's Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the fair; it should be, she said, smaller than a piece of cake and easily eaten from boxed lunches.

These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe.


 
 
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