recipelink.com Chat Room Recipe Swap - 2001-07-06
From: recipelink.com

Antigonish Brownies (moist-fudgy brownies)
From: Paula Thomson
Newsgroup: rec.food.chocolate
Date: 1-23-97

These are truly the best brownies I have made and not too difficult for the novice cook. Since one of my sons does not like nuts, we omit them in baking. - Paula

From: the Laura Secord Canadian Cook Book, 6th Printing 1973
These scrumptious brownies satisfy lovers of the moist and chewy variety, since they have a thin layer of sauce in the middle.
Makes 16

Preheat oven to 350 F

Grease an 8-inch square pan

1/3 cup undiluted evaporated milk
1/3 cup granulated sugar
2 tbsp water
1/2 square unsweetened chocolate

Cook over medium heat, stirring constantly, until smooth. Set aside.

Cream:
1/2 cup shortening

Gradually blend in:
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 squares unsweetened chocolate, melted

Mix together and blend into creamed mixture:
1/3 cup all-purpose flour
1/2 tsp salt

Stir in:
1/2 cup chopped nuts

Turn half of batter into prepared pan.

Spoon half of chocolate sauce over top. Cover with remaining batter.

Bake in 350 F oven for 25 to 30 minutes.

Spread remaining chocolate sauce over to and sprinkle with:
1/2 cup chopped nuts

Broil for 1 to 3 minutes, or until bubbly.

Cool in pan and cut into squares.