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Petites Trianons

Petites Trianons
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 119.

I thought this recipe sounded awfully familiar when I was making them and then a light bulb went off - Katharine Hepburn's Brownies.  I've made Katharine's brownies many times and they have always been wonderful. I compared the two recipes side by side and the only notable difference was that this recipe has 1 cup of flour while Katharine's only have 1/4 cup and one cup of nuts. When these were finished, however, they were not as good - very bland. It must be that the full cup of flour plays a big part in the overall taste and texture. These were also a bit dry and I probably baked them too long. Maida says 28 minutes exactly so I would take that with a grain of salt. Overall, I wasn't too impressed with these.

On the plus side, they are very easy to make with only a few ingredients -

Makes 16 squares or 12-14 bars

4 oz. unsalted butter
2 oz. unsweetened chocolate
1 cup granulated sugar
1/2 tsp. vanilla extract
2 large eggs
1 cup sifted all-purpose flour
Pinch of salt

Preheat oven to 350. Line an 8 inch square fan with foil and lightly spray or butter.

Melt the butter and chocolate in a double boiler over hot water. Set aside to cool slightly.

Stir in the sugar...
and the vanilla.

Add the eggs one at a time and mix well.

The book fails to mention what to do with the flour but I would assume that you add it now.

Bake 25-30 minutes. Do not overbake. They should remain moist in the center.

Cool in the pan for 5 minutes and then invert it out onto a wire rack and let it cool completely. Cut into small squares. They can be frozen or stored in an airtight container.

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