| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Unsweetened chocolate; chopped |
| 1/2 |
c |
Semisweet chocolate chips |
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
| 1 1/3 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Walnuts; chopped coarse |
INSTRUCTIONS
Preheat oven to 350F. and butter and flour a 9-inch square baking pan,
knocking out excess flour.
In a metal bowl set over a pan of barely simmering water melt
chocolates and butter, stirring, and remove bowl from heat. Cool
chocolate mixture.
In a large bowl whisk together sugar, eggs, and vanilla until smooth
and whisk in chocolate mixture. Add flour and salt and stir until
combined well. Stir in walnuts and spread batter in prepared pan.
Smooth top and bake in middle of oven 30 to 40 minutes, or until a
tester comes out with crumbs adhering. Cool brownies in pan on a rack
and cut into 3-inch squares.
Makes 9 brownies.
Gourmet January 1995
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