Lilys Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Steps:

• Preheat a CONVECTION oven to 350 degrees.
• Line an 11 x 9 inch pan with foil leaving a little overhand around the edges.
• Butter the foil.
• Melt the chocolate and butter in a small saucepan over very low heat, stirring often and watching carefully just until smooth.
• Using an electric mixer, beat the eggs, vanilla and almond extracts, and sugar in a large mixing bowl at the highest speed for 10 minutes.
• The mixture will be thick and increase in volume.
• Mix in the melted chocolate and butter mixture at a low speed until just blended.
• Add the flour and stir just until mixed.
• Turn the brownie mixture into the prepared pan.
• Bake the brownies in the center of the convection oven just until a hard crust forms and the edges are very slightly browned, which is about 20 minutes.
• The batter in the center will seem undercooked.
• Let the brownies cool until they are room temperature.
• This is the hard part, refrigerate the brownies at least 6 hours or overnight.
• This is what gives them a great fudgy and crusty texture.
• Lift the brownies from the pan using the foil, then cut into 25 small squares.
• (They are very rich).