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Franklin Brownies

Yield about 3 dozen


  • 4 (l-ounce) squares semi-sweet chocolate
  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • Chocolate Frosting

How to Make It

  1. Combine chocolate and butter in top of a double boiler; place over simmering water, and cook, stirring constantly, until mixture melts. Remove from heat, and cool.

  2. Stir in sugar; add eggs, one at a time, beating well after each addition. Add vanilla, and stir until well blended.

  3. Combine flour, salt, and pecans in a small mixing bowl; stir to coat well. Gradually add to chocolate mixture, stirring well after each addition.

  4. Spread mixture evenly in a greased and floured 15- x 10- x 1-inch jellyroll pan. Bake at 325° for 30 minutes. Remove from oven, and cool completely in pan. Spread frosting evenly over brownies, and allow to set before cutting into 2-inch squares.

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