 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
This recipe is originally from Zingerman's in Ann Arbor, Michigan. It has an extra fudgy flavor and gooey texture. Ingredients:
13 tablespoons butter |
6 1/2 ounces unsweetened chocolate, coarsely chopped |
1 1/2 cups cake flour or 1 1/2 cups all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
4 eggs |
2 cups sugar |
1 1/4 teaspoons vanilla |
1 1/4 cups coarsely chopped walnuts, toasted |
Directions:
1. Grease 13 x 9 baking pan; set aside.
2. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool.
3. In a small bowl, stir together flour, baking powder and salt. Set aside.
4. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until lemon colored and fluffy, scraping sides of bowl occasionally.
5. Add cooled chocolate mixture and vanilla. Beat on low speed until combined.
6. Add four mixture. Beat on low speed until combined,scraping sides of bowl. Stir in walnuts*.
7. Spread the batter in the prepared pan.
8. Bake in 325 oven for 30 minutes or until brownies are set.
9. Cool in pan on wire rack. Makes 15 brownies.
10. *I substituted 1 cup chocolate chips.
|
|