Email to Cat      

Double Chocolate Walnut Brownies

Source of Recipe


Greg Atkinson



List of Ingredients



• ½ cup butter plus ¼ cup toasted walnut oil
  
• 2 cups (12 ounces) semisweet chocolate chips
  
• 1½ cups brown sugar
  
• 3 eggs
  
• 1 tsp vanilla extract
  
• ¾ cup flour
  
• ½ cup unsweetened cocoa powder
  
• ¾ tsp salt
  
• 1 cup (6 ounces) semisweet chocolate chips
  
• 1 cup lightly toasted walnuts, chopped
  






Instructions



1. Grease a 13- x 9-inch baking pan, then line the pan with baker's parchment or aluminum foil, leaving a 2-inch overhang on both ends. Preheat the oven to 350° F.
   
   
2. Melt the butter and walnut oil with the 2 cups of chocolate chips in a heavy saucepan over medium heat, stirring regularly, until smooth. Remove from heat, then stir in the brown sugar, eggs and vanilla. In a mixing bowl, whisk together the flour, cocoa and salt, and add this mixture all at once to the chocolate mixture. Fold in the remaining chocolate chips and the toasted walnuts.
   
   
3. Spread the batter in the prepared pan and bake until the brownies are set and just beginning to crack around the edges, about 20 minutes. Cool the brownies in the pan. Use the parchment or aluminum foil pan liner to lift the brownies out of the pan before slicing. Cut into 24 squares.
   
   Makes 24 large brownies.
   
   






Final Comments


"Testing brownies for doneness can be tricky; a toothpick inserted in the center does not come out clean. Look instead for a subtle cracking on the surface of the batter around the edges of the pan."