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Prep Time: 20 Minutes Cook Time: 33 Minutes |
Ready In: 53 Minutes Servings: 16 |
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A delicious chocolate brownie from Woman's Day magazine. Ingredients:
5 tablespoons unsalted butter, cut in pieces |
4 ounces bittersweet chocolate, coarsely chopped |
2 ounces unsweetened baking chocolate, coarsely chopped |
3/4 cup sugar |
2 large eggs |
1 teaspoon vanilla extract |
1/2 teaspoon instant espresso powder, but really good (optional) |
1/4 teaspoon salt |
1/3 cup flour |
1 cup chopped walnuts |
Directions:
1. Heat oven to 325 degrees. Line an 8-inch square baking pan with foil; butter the foil.
2. Microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
3. Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). Whisk in eggs, one at a time. Whisk in vanilla.
4. Gently stir in espresso, salt and flour just until blended. With a rubber spatula, fold in walnuts. Scrape batter into prepared pan; smooth top.
5. Bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. Cool in pan on wire rack.
6. Invert on rack, peel off foil and invert onto a cutting board. Cut into 16 squares.
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