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Dear Abby:
I have read that you have a sweet tooth. I do, too. That’s why I’m interested in your recipe booklets. Which ones do you particularly love?
Dear Loves: That’s a tough question. It’s hard to choose just one recipe because I do have a sweet tooth.
The following recipe is one I have enjoyed many times and also have made as gifts for friends. Warning: The first time I tasted them, they triggered a binge.
This recipe is included in my cookbooklet set, which includes many other delicious crowd-pleasing recipes for entertaining. To order it, send your name and address, plus check or money order for $16 (U.S. funds) to: Dear Abby Cookbooklet
Set, P.O. Box 447, Mt. Morris, IL 61054-0447. Shipping and handling are included in the price. REGENCY BROWNIES 1 cup butter (2 sticks) 4 ounces bittersweet chocolate
2 cups sugar
4 eggs
1 cup all-purpose flour 1 teaspoon salt
2 cups chopped walnuts 1 teaspoon vanilla
FROSTING
1 cup heavy cream 8 ounces bittersweet chocolate, finely chopped
Preheat oven to 350 degrees. Line the bottom of an 18-by-12-by-2 (or 1)-inch baking pan with parchment paper and spray generously with butter-flavored cooking spray. In the top of a double boiler, over medium heat, melt butter and 4 ounces chocolate. Reserve.
In a large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in nuts and vanilla.
Pour into prepared baking pan. (Batter should be about 1/2-inch thick, not more.) Bake for 35 to 40 minutes, or until top is crisp and toothpick inserted in center comes out clean. Cool before pouring frosting over the top.