Email to Cat      

West Tenth Street Brownies

Source of Recipe


From "Cookies Unlimited," by Nick Malgieri






List of Ingredients



• 16 Tbsp (2 sticks) unsalted butter
  
• 3 ounces unsweetened chocolate, cut into 1/4-inch pieces
  
• 4 large eggs
  
• 1/2 tsp salt
  
• 1 tsp vanilla extract
  
• 2 cups sugar
  
• 1 cup all-purpose flour
  
• 1 cup (one 6-ounce bag) semisweet chocolate chips
  
• 4 ounces (about 1 cup) coarsely chopped pecan or walnut pieces
  
• .
  
• -- You Will Also Need --
  
• One 9x13x2-inch pan, buttered and lined with buttered parchment or foil
  






Instructions



1. Set a rack in the middle of the oven and preheat to 300 degrees (F). In a medium saucepan, melt the butter over medium heat. Off the heat, add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to low heat and stir constantly until the chocolate melts.
   
   
2. In a large bowl, whisk the eggs with the salt and vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in the flour. Set the batter aside until it has cooled to room temperature (test with your fingertip).
   
   
3. Fold in the chocolate chips and nuts. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Bake for about 30 to 35 minutes, or until a toothpick or small knife inserted in center emerges clean. Cool completely on a rack.
   
   
4. Wrap and refrigerate the pan so that the cake solidifies -- at least 4 hours; overnight is best. (This also makes the cake easier to cut.)
   
   
5. Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil, then pull it away. Use a ruler to mark, then cut the cake into 2-inch squares. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually in cellophane.
   
   Makes one 9x13x2-inch pan,
   about twenty-four brownies.