Bud Brownies -
Measurement Ingredient:
6 Ounces Unsweetened Baking Chocolate
2 Cups Granulated Sugar
2 Cups Brown Sugar - Firmly Packed
2/3 Cup Light Corn Syrup
1 Cup Butter or Margarine (Softened)
8 Large Eggs
2+1/2 Cups All Purpose Flour
2 Cups Walnuts (Optional)
1/8th Tsp Hash (OR)
1/4 Ounce Finely chopped/crushed Bud
Preheat your oven to 325 - 350 Degrees F.
Prepare your Bud butter ahead of time by simmering the butter or margarine, stir in the hash or bud. With the bud strain the butter into a bowl and set the bud aside later, it can be used as part of the flavor later. This is a personal choice that I personally enjoy.
Grease a 10 X 12 X 2 Inch pan (Optional if you have a Teflon coated pan.)
Melt the chocolate either in a double boiler or in a sauce pan that is placed atop a pot of boiling water. Allow the chocolate to melt while you mix the sugars together with the corn syrup and butter, do not mix too thickly, just enough to spread things around. Take the now melted chocolate and slowly add it into the mix, blending it in well. Once the mix is of a fairly consistent color add the flour, beating until it is smooth. Add walnuts and crushed bud here if you want, folding it in gently.
Pour the batter into the prepared pan, spreading it as needed. Give the pan a shake to let the surface become more consistent before baking in the oven for 25 - 30 minutes (This may be off by a few minutes depending on altitude and such)
Brownies are done when a toothpick is pulled out with either no residue or a cake-like residue sticking to it. Place the pan on a wire rack to cool, serve once it's safe to consume and enjoy!
Measurement Ingredient:
6 Ounces Unsweetened Baking Chocolate
2 Cups Granulated Sugar
2 Cups Brown Sugar - Firmly Packed
2/3 Cup Light Corn Syrup
1 Cup Butter or Margarine (Softened)
8 Large Eggs
2+1/2 Cups All Purpose Flour
2 Cups Walnuts (Optional)
1/8th Tsp Hash (OR)
1/4 Ounce Finely chopped/crushed Bud
Preheat your oven to 325 - 350 Degrees F.
Prepare your Bud butter ahead of time by simmering the butter or margarine, stir in the hash or bud. With the bud strain the butter into a bowl and set the bud aside later, it can be used as part of the flavor later. This is a personal choice that I personally enjoy.
Grease a 10 X 12 X 2 Inch pan (Optional if you have a Teflon coated pan.)
Melt the chocolate either in a double boiler or in a sauce pan that is placed atop a pot of boiling water. Allow the chocolate to melt while you mix the sugars together with the corn syrup and butter, do not mix too thickly, just enough to spread things around. Take the now melted chocolate and slowly add it into the mix, blending it in well. Once the mix is of a fairly consistent color add the flour, beating until it is smooth. Add walnuts and crushed bud here if you want, folding it in gently.
Pour the batter into the prepared pan, spreading it as needed. Give the pan a shake to let the surface become more consistent before baking in the oven for 25 - 30 minutes (This may be off by a few minutes depending on altitude and such)
Brownies are done when a toothpick is pulled out with either no residue or a cake-like residue sticking to it. Place the pan on a wire rack to cool, serve once it's safe to consume and enjoy!
