Friday, March 15, 2013

Fabulous Brownies

Happy Friday!

These brownies really are all that!  They have a deep, complex chocolate flavor, are moist and chewy, and will truly delight your palate.  They are adapted from a Cook's Country recipe I found and fell in love with a couple of years ago. Unlike with other brownies, you will have had your fill after just one because the chocolate is so satiating.  They are good to bring to a picnic or other gathering because brownies are something everyone likes, and these ones are so far above average. One of my actuary (math nerd) coworkers tried them and said "Carol, I have an equation that I use to evaluate brownies.  It's the amount of chocolatey fudgy goodness, divided by the number of square inches of the brownie.  Your brownies maxed this equation out"!  I couldn't have said it better!  Make these and find out for yourself.  Makes 20 squares.

1/2 cup (1 stick) butter
2 1 oz. squares Baker's unsweetened chocolate
5 1 oz. squares Baker's semi-sweet chocolate
3 Tbs. unsweetened cocoa powder
3 eggs
1 1/3 cup sugar
1 cup flour
2 tsp. vanilla
1/2 cup chopped walnuts


Preheat oven to 350.  Remove eggs from refrigerator so they can warm to room temperature.  In a small saucepan over low heat or in a double boiler, melt butter and chocolates together.  When melted, remove from heat and stir in cocoa powder until smooth.  Allow mixture to cool for 20 minutes. 

Beat eggs lightly in a medium-sized mixing bowl.  Add sugar and stir until light yellow and slightly fluffy.  Gradually stir in chocolate mixture.

Add vanilla, then stir in flour in 3 or 4 batches.  Add walnuts if using.  Line an 8 by 8 inch baking pan with foil, and butter the foil.  Pour batter into the pan, and smooth the top with a spatula.

Bake for 35 minutes, or until a toothpick poked into the center comes out clean.  Cool for 2 hours on a cooling rack, then cut into squares and serve.  Do not add frosting - it's just not needed.

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