INGREDIENTS

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 325 degrees F.
Line a 13-by-9-inch rectangular roasting pan Wth a double thickness of
aluminum foil so that the foil extends 2 inches beyond the two short ends
of the pan. Lightly butter the bottom of the foil-lined pan.
2. In the top of a double boiler, over hot, not simmering water, melt the
chocolate chips, unsweetened chocolate and butter. Remove the top part of
the double boiler from the bottom and cool for 1 0 to 15 minutes, until
tepid.
3. In a small bowl, using a wire whisk, stir together the flour, baking
powder and salt.
4. In a medium bowl, using a Wire whisk, beat the eggs until foamy. Add the
sugar and beat until blended. Add the cooled chocolate mixture and mix
until smooth. Stir in the vanilla. Stir in the flour mixture until well
combined. Using a rubber spatula, fold in the Melted chocolate and nuts.
5. Scrape the batter into the prepared pan and smooth the top With a nibber
spatula. Bake the brownies for 20 to 30 minutes, until a toothpick inserted
into the center comes out With a few moist crumbs clinging to it.
6. Cool the brownies in the pan set on a Wire rack for 30 minutes. Using
the two ends of the foil as handles, lift the brownies out of the pan. Cool
the brownies on the foil for at least 2 hours.
7. Invert the brownies onto a cutting board or large plate and gently peel
off the foil. Invert again onto a smooth surface and cut into 24 brownies.
Posted to Bakery-Shoppe Digest V1 #227 by mreingarcia@juno.com (Marilyn
Garcia) on Sep 09, 1997

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