Yield: 16 brownies
|3 ounces||Unsweetened chocolate, coarsely chopped|
|½ cup||Unsalted butter|
|¼ cup||Light brown sugar, packed|
|1 cup||Granulated sugar|
|½ teaspoon||Baking powder|
|1 teaspoon||Pure vanilla|
|1½ cup||Chopped walnuts|
Grease and flour 8" square baking pan. Tap out excess flour. Melt chocolate with butter and both sugars in top of double boiler set over barely simmering (not boiling) water. Stir until smooth. (Or microwave mixture in microwave-safe container, uncovered, on medium -- 50 percent power -- 2-4 minutes, stirring once, until chocolate is shiny. Remove from microwave and stir until smooth and melted.) Transfer to large bowl and cool to lukewarm.
Whisk together flour and baking powder in small bowl. Set aside. Add eggs and vanilla to cooled chocolate mixture and stir until blended.
Stir in flour mixture until just combined. Stir in walnuts.
Scrape batter into prepared pan and spread evenly. Bake at 350oF until wooden pick inserted in center comes out clean, approximately 30 minutes, until a few crumbs cling to wooden pick inserted into center. Set pan on wire rack to cool completely. When cool, cut brownies into squares. Store in airtight container up to 3 days.
NOTE: For brownies that are cakelike rather than chewy and fudgy in the middle, increase baking time to 35-40 minutes.
Source: Mary Goodbody & Brooke Dojny, "The Best of Chocolate: A Cookbook" (Collins Publishers). Typed by Linda Howard.