Dark and Delicious Brownies |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 15 |
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I saw this recipe on Yahoo. It sounds positively delicious so I had to save it and share. Adapted from Nancy Silverton's Pastries from the La Brea Bakery. The cook time does not include toasting the walnuts. Ingredients:
3 cups walnut halves |
1 1/2 cups unsalted butter |
1 lb bittersweet chocolate |
3 1/2 cups granulated sugar |
6 extra large eggs |
1 tablespoon pure vanilla extract |
3/4 teaspoon kosher salt |
3 1/4 cups unbleached pastry flour (or unbleached all-purpose flour) |
unsweetened cocoa powder, for dusting (optional) |
Directions:
1. With rack in middle position, preheat oven to 325°F
2. Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
3. Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes.
4. Shake pan halfway through baking to ensure the nuts toast evenly.
5. In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
6. Raise oven temperature to 350°F
7. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.
8. Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined.
9. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
10. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
11. Before serving, slice into 3-by-four-inch squares.
12. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
13. Makes 15, 3 to 4 inch brownies.
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