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Picnic brownie cakes.

Bake these brownie cupcakes the minimum time if you like a creamier center, or the maximum time if you prefer a cake-like texture. 4 ounces unsweetened baking chocolate 1 cup (1/2 lb.) butter or margarine 2 cups sugar 4 large eggs 1 teaspoon vanilla 1 cup all-purpose flour 1 cup chopped walnuts 18 walnut halves or 1/3 cup coarsely chopped walnuts

In a 2- to 3-quart pan, combine chocolate and butter; stir constantly over low heat until melted. Remove from heat. Stir in sugar. Beat in eggs and vanilla, then add flour; beat until blended. Stir in the 1 cup chopped nuts. Spoon batter into paper-lined muffin cups (2-1/2 in.), filling cups about 2/3 full. Place 1 walnut half or 1 teaspoon coarsely chopped nuts on top of batter in each muffin cup.

Bake in a 350[deg.] oven until top is crackly looking and lighter in color, 23 to 28 minutes; top should feel firm but interior be moist. Let cool on racks about 15 minutes (cakes will settle slightly), then remove from cups and cool thoroughly on racks.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1985
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