Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Unsweetened chocolate
8 tb Unsalted butter, at room
-temperature
1 1/4 c Sugar
1 tb Sugar
1/2 ts Vanilla extract
3/4 c All-purpose flour
1/2 c Chopped walnuts
2 tb Chopped walnuts
(From "Rosie's Bakery All Butter, Fresh Cream,
Sugar-Packed, No-Holds-Barred Baking Book" by Judy
Rosenberg. Workman. $12.95)
Preheat the oven to 325°F. Lightly grease an 8" square
pan with butter or vegetable oil.
Melt the chocolate and butter in the top of a double
boiler placed over simmering water. Cool the mixture
for 5 minutes. Place the sugar in a medium-size mixing
bowl and pour in the chocolate mixture. Using an
electric mixer on medium speed, mix until blended,
about 25 seconds. Scrape the bowl with a rubber
spatula.
Add the vanilla. With the mixer on medium-low speed,
add the eggs one at a time, blending after each
addition until the yolk is broken and dispersed, about
10 seconds. Scrape the bowl after the last egg and
blend until velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds.
Finish the mixing by hand, being certain to mix in any
flour at the bottom of the bowl. Stir in 1/2 cup of
the nuts.
Spread the batter evenly in the prepared pan and
sprinkle the remaining 2 tablespoons of nuts over the
top.
Bake the brownies on the center oven rack until a thin
crust forms on top and a tester inserted in the center
comes out with a moist crumb, about 35 minutes. The
center of the brownies should never quite rise to the
height of the edges.
Remove the pan from the oven and place it on a rack to
cool for 1 hour before cutting the brownies. Serve the
next day - it takes a day for the flavor to set.
