INGREDIENTS

INSTRUCTIONS

Heavily butter a 9-inch by 13-inch baking pan (2 inches deep is good).
Preheat oven to somewhere around 325 to 350 degrees (probably closer
to 350, but my oven's temperature control is very very inaccurate).
Melt the chocolate and the butter together in a double boiler over
warm water. Take the mixture off the heat, whisk in the sugar, flour,
vanilla and salt. Stir in the heavy cream. Beat the eggs, then mix
them in. Mix the chips and walnuts in.
Bake at 350 for ten to twenty minutes, use a wooden toothpick to tell
when it's done (the toothpick will come out clean). Note: the tooth-
pick test is made a bit difficult because of the chocolate chips
melting inside; if you stick it through a chip, it will come out
gooey even if the rest of the brownie is burnt to a crisp. So when
you know it's near being done, stick it a few times to be sure you
aren't hitting a chip.
Side note: part of the way through baking, when it's still gooey but
has started to set, sprinkle on the additional nuts. A little while
later, sprinkle on the additional chocolate chips. This way, they get
gooey and cook in to the brownie, but they don't sink down and
disappear.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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