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Tappan Hill Brownies

Source of Recipe


From "The Bride and Groom's First Cookbook"






List of Ingredients



• 8 ounces semisweet baking chocolate (Baker's or Ghirardelli)
  
• 2 ounces unsweetened chocolate (solid chocolate; not morsels)
  
• 8 ounces (2 sticks) sweet butter
  
• 1/2 cup flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 3 eggs
  
• 1 cup plus 2 Tbsp sugar
  
• 1 Tbsp pure vanilla extract
  
• 1-1/2 cups semisweet chocolate morsels
  
• 1-1/2 cups chopped walnuts
  






Instructions



1. Preheat the oven to 350° F. Grease an 8- x 11- x 2-inch cake pan and dust lightly with flour. Break the semisweet and unsweetened chocolate into 1-ounce pieces. Bring the butter to a boil in a heavy-bottomed saucepan. Add both chocolates and immediately remove from heat. Stir until the chocolate melts completely.
   
   
2. Combine the flour, baking powder and salt in a small bowl and set aside. Combine the eggs and sugar in the bowl of an electric mixer. Beat until the mixture is very thick and forms ribbons when you lift the beaters away from the batter. Add the vanilla and blend lightly. Add the melted chocolate and mix lightly. Gently fold the flour mixture into the chocolate batter with a spatula. Fold in the chocolate morsels and nuts.
   
   
3. Spread the batter in the greased baking pan. Bake for 35 to 40 minutes. When done, a cake tester inserted into the center of the brownies will have a little batter clinging to it. Do not overbake the brownies. They are super-delicious when a little wet and "gooey." Cool the brownies in the baking pan. Cut the brownies into 1-1/2-inch squares.
   
   Makes 20 brownies.