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    You are in: Home / Recipes / Boston Cooking School Brownies Recipe
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    Boston Cooking School Brownies

    Boston Cooking School Brownies. Photo by MDMama

    1/2 Photos of Boston Cooking School Brownies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    MDMama's Note:

    I'm not sure where this came from. It was a clipped recipe my Mom gave me. It says "This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911). I did not use walnuts, as I don't care for nuts in my brownies! If you prefer, top baked brownies with ganache and sprinkle chopped pecans on

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    Serves: 9



    Units: US | Metric


    1. 1
      Preheat oven to 325.
    2. 2
      Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside.
    3. 3
      Melt butter and chocolate together in a 2-qt saucepan, stirring often.
    4. 4
      Remove from heat and stir in sugar.
    5. 5
      Add eggs and vanilla and stir until smooth.
    6. 6
      Add nuts, if using, and flour, and stir until incorporated.
    7. 7
      Pour into prepared baking pan and smooth.
    8. 8
      Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
    9. 9
      Let cool at least 2 hours before cutting and serving.

    Ratings & Reviews:

    • on February 25, 2010

      This is the best brownie recipe. I've never tasted better, nor have I purchased a better from many gourmet bakeries. Don't forget to cool them completely and be sure to use parchment paper. I included lots of walnuts and sent the recipe to my friend. She also thinks this is the best brownie recipe, ever.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Boston Cooking School Brownies

    Serving Size: 1 (120 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 486.4
    Calories from Fat 256
    Total Fat 28.4 g
    Saturated Fat 17.5 g
    Cholesterol 101.2 mg
    Sodium 164.4 mg
    Total Carbohydrate 59.0 g
    Dietary Fiber 2.5 g
    Sugars 44.7 g
    Protein 4.7 g

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