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Rich Walnut Fudge Brownies

Source of Recipe


From "The Best of Chocolate" [out of print]






List of Ingredients



• 3 ounces unsweetened chocolate, coarsely chopped
  
• 1/2 cup (1 stick) unsalted butter
  
• 1/4 cup packed light brown sugar
  
• 1 cup granulated sugar
  
• 2/3 cup all-purpose flour
  
• 1/2 tsp baking powder
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1-1/2 cups toasted chopped walnuts (see Notes)
  






Instructions



1. Preheat oven to 350° F. Grease and flour 8-inch square baking pan. Invert pan and shake out excess flour.
   
   
2. Melt chocolate with butter and both sugars in top of double boiler set over barely simmering (not boiling) water, stirring until smooth -- or microwave in a microwave-safe bowl, uncovered, on medium power for 2 to 4 minutes, stirring once, until chocolate is shiny; remove from microwave and stir until smooth and melted. Do not get mixture too hot in microwave; essentially, you are heating it, then stirring the mixture to melt the chocolate. Transfer to a large bowl and cool to lukewarm.
   
   
3. In a small bowl, whisk together the flour and baking powder. Set aside.
   
   
4. Add the eggs and vanilla to the 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.
   
   
5. Bake for 35 to 40 minutes (or until a toothpick inserted into center comes out clean). Cool completely on wire rack. Cut into 16 squares.
   
   Yield: 16 squares
   
   ...............
   
   NOTES
   
   To toast nuts: Place in single layer on rimmed baking sheet. Toast in a 350° F oven for about 5 minutes, or until lightly browned. Watch nuts carefully because they burn easily.
   
   Store cooled brownies in an airtight container for up to 4 days.