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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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In 'Brownie Bliss' by Linda Collister Ingredients:
1 cup walnut pieces |
4 extra-large eggs |
1 1/2 cups sugar |
10 tablespoons unsalted butter, melted (1 1/4 sticks) |
1/2 teaspoon vanilla extract |
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
3/4 cup unsweetened cocoa powder |
Directions:
1. Preheat oven to 325°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Put the walnut pieces in an ovenproof dish and lightly toast in the preheated oven for about 10 minutes.
3. Remove from the oven and leave to cool; dont' turn off the oven.
4. Meanwhile, break the eggs into a mixing bowl.
5. Use a hand-held mixer to beat them until frothy; then beat in the sugar.
6. Beat for a minute then, still beating constantly, add the melted butter in a steady stream.
7. Beat for 1 minute more, then add the vanilla extract.
8. Sift the flour and cocoa directly into the bowl and stir in with a wooden spoon.
9. When thoroughly combined stir in the toasted walnuts.
10. Transfer the mixture to the prepared pan, spread evenly, and level the surface.
11. Bake in the preheated oven for about 25 minutes, until a pick comes out just clean.
12. Remove the pan from the oven.
13. Leave the brownie to cool completely in the pan before removing and cutting into 16 pieces.
14. Store in an airtight container.
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