Ingredients: |
Ingredients: 350º Butter and flour a 13 x 9 inch baking pan, or line pan with parchment paper
¾ cup (1½ sticks) unsalted butter, cut into large pieces
8 oz. semisweet chocolate, coarsely chopped
1 cup sugar
1 cup packed light-brown sugar
4 large eggs, room temperature
2 tsp vanilla
1½ cups all-purpose flour
½ tsp salt
1 cups chopped walnuts or pecans
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Directions: |
Directions:Preheat oven to 350º
Put the butter into the top of a double broiler over not quite simmering water. Add the butter begins to melt add the chocolate, spreading it around. (Do not add it in a pile) Let the chocolate sit 5-10 minutes until melted when whisk to smooth. Remove the pan and set the chocolate aside to cool partially (about 10 minutes).
Combine the sugars and eggs in a large mixing bowl. Using an electric mixer, beat well for 2 minutes until fluffy. Blend in the vanilla and cooked chocolate. Beat on medium low speed until evenly mixed. Sift the flour and salt into a medium bowl. Stir dry mixture into chocolate mixture, 1/3 at a time, until blended evenly. Stir in the nuts. Blend until there are no dry streaks in the batter.
Scrape the batter into the pan and smooth. Bake on the center rack for 35 minutes.
When done, the brownies will have risen and have a thin, brittle crust. Use a toothpick to check if the brownies are done. A toothpick inserted at the edge should come out clean and a toothpick inserted in the center to come out a little gooey. Do not overbake.
Throughly cool the brownies in the pan on a rack. Refrigerate for several hours before slicing. Serve at room temperature.
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