My husband Brad came across this recipe in The New York Times, and since I love to collect recipes he thought I would enjoy this one. I made the brownies on Sunday just for the heck. The recipe was easy to follow and the brownies tasted wonderful! The recipe has a note saying that for the best flavor bake them a day in advance, well on Monday the brownies tasted incredible! They were to die for! In fact I am going to make them again on Friday, because my parents will be visiting on Saturday! Happy Baking!!!
Time: About 1 Hour
2 Sticks (16 Tbsp) Butter, more for pan & parchment paper 8 Ounces bittersweet chocolate 4 Eggs 1/2 teaspoon salt 1 cup brown sugar 1 cup granulated sugar 2 teaspoons vanilla extract 1 cup of flour 1/2 cup chopped walnuts- Optional
1. Butter a 13x9 inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. On low power in a microwave, melt butter & chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars, & vanilla.
2. Whisk in chocolat mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan.
3. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
NOTE: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.