- Servings: 16 brownies
- Course: Dessert
Avoid the messy clean up often associated with baking brownies by using Reynolds Wrap® Pan Lining Paper. Reynolds Wrap® Pan Lining Paper combines the best benefits of aluminum foil and parchment paper to help to prevent these fudgy treats from sticking to your baking pan. The parchment side is non-stick and the foil side makes it easy to mold to the baking dish. For long-term storage, you can seal, label, and freeze your brownies up to 1 month. (Allow the brownies to thaw 2 hours at room temperature before serving.)
- 1/2 cup all-purpose flour
- 1/2 cup ground almonds
- 1/2 teaspoon baking powder
- 1/2 cups butter
- 2 1/2 cup unsweetened chocolate, cut up
- 1 1/2 cups sugar
- 2 slightly beaten eggs
- 1 slightly beaten egg yolk
- 1 teaspoon vanilla
- 1/2 cup candy-coated semisweet chocolate pieces
- Reynolds Wrap® Pan Lining Paper
Line the bottom of a 2-quart square baking dish with Reynolds Wrap® Pan Lining Paper. Combine flour, almonds, and baking powder; set aside.
In a medium saucepan heat and stir butter and unsweetened chocolate over medium heat until melted. Stir in sugar, beaten whole eggs, beaten egg yolk, and vanilla. Beat by hand until just combined. Stir into flour mixture. Spread mixture into prepared baking dish. Sprinkle with candy-coated pieces. Bake in a 350 degree F oven for 30 minutes. Cool in pan on a wire rack. Cut into squares. Makes 16 brownies.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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