Kennedy Family Brownies
"made in hyannisport and a favorite of John Kennedy, Jr"
photo by Chef shapeweaver
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
directions
- Preheat oven to 325 degrees.
- butter an 8 inch square pan.
- melt 4 oz butter on low heat and then stir in 2 oz unsweetened chocolate to melt.
- Set aside.
- Beat 2 eggs and add in 1 cup sugar.
- Beat eggs/sugar for about 2 minutes, until the batter is very light.
- Beat in the melted butter and chocolate.
- Add flour and vanilla and mix just until blended.
- Turn batter into pan.
- Bake 25 minutes.
- DO NOT OVERBAKE.
- Let cool and cut into squares.
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Reviews
-
I added 1/4 teaspoon salt to the recipe. These turned out to be a very fudgy brownie. I baked mine for about 28 minutes. The brownies rise during baking but then fall during cooling. They taste better the day after baking. -
After making these rather simple brownies, I was going to give it a 4-star rating, but then realized that I'd tagged the recipe well-knowing that it wasn't all jazzed up like I usually make, what with extra chunks of chocolate &/or raisins or other dried fruit, etc! This IS a recipe for simple brownies, but THEY ARE, in fact, VERY TASTY & a nice little fix for the not-over-indulgent chocoholic! [Tagged, made & reviewed in the Election Eats Tag Game] -
I made this recipe on 10/24/08 for the " Election Eats "tag game.I had to make a substitution for the unsweetened chocolate,6 Tblsp. of cocoa powder and 2 tablespoons of shortening was used.Other than that the was followed the recipe as written. The recipe was baked as directed for 25 minutes at 350 degrees. But after removing and cooling, in my opinion this needed at least another 5 to 10 minutes to get completely done. The taste was just fine. Thanks for posting and, "Keep Smiling :)"
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
