Brownie Fingers
Ingredients
Instructions
- Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
- Set aside.
- Melt butter and chocolate in a large saucepan over LOW heat till smooth.
- Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
- Remove from heat.
- Stir in eggs, granulated sugar, and vanilla.
- Stir in flour and the 3/4 cup cocoa powder.
- Spread batter in prepared pan.
- Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack.
- Lift brownies from pan with foil.
- Cut into bars, wiping knife between cuts.
- Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
- I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
- Makes 64.
- To store: Place in layers separated by waxed paper in an airtight container; cover.
- Store at room temperature up to 3 days or freeze up to 3 months.
Nutrition & Diet Analysis (per serving)
925
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).