It looks like Valentines Day at our house! Alex sent me flowers on Monday and then made brownies upon returning home yesterday. Yum.
1 2/3 cups soft unsalted butter
13 ounces best bittersweet chocolate
6 large eggs
1 TB vanilla extract
1 2/3 cups sugar (I use less)
1 1/2 cups all-purpose flour
1 tsp salt
1 1/3 cups toasted, chopped walnuts
pan measuring 13 x 9 x 2 1/2 inches
Preheat oven to 350 degrees. Line your brownie pan with foil or parchment or use a butter/flour nonstick spray. Melt the butter and chocolate together in a large heavy-based pan (I use the microwave). In a bowl or large wide-mouthed measuring cup, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 24 – 28 minutes. When it’s ready the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. This is the trick, don’t take it out when it’s too runny on the inside (give it a shake), but don’t let the entire pan get hard or the brownies will be too dry. Remember, they will keep cooking even after you take them out of the oven!
Alex has made these twice in the last two weeks and I have to say, they are much better when you don’t make them (or do the clean-up) yourself!
*Makes a maximum of 48 but only 16 for us (cut into larger squares). I can’t figure out where I found this recipe but I’ll re-post if I can find it.