16 tablespoons unsalted butter — (2 sticks)
8 ounces bittersweet or semisweet chocolate
cut into 1/4-in. pieces 4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups walnut or pecan pieces — (optional) (1/2 lb.)
Brownies are a favorite anytime, especially when topped with ice cream and hot chocolate syrup. “These brownies are absolutely out of this world,” writes Nick Malgieri in “Chocolate.”
Butter one 13-by 9-by 2-inch pan, and line it with buttered parchment or foil. Set a rack at the middle level of the oven and preheat to 350 degrees.
Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over the pan of water. Stir occasionally until melted.
Whisk eggs together in a large bowl, then whisk in salt, sugars and vanilla. Stir in chocolate and butter mixture, then fold in flour. Mix in optional walnut or pecan pieces.
Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Serve brownies on their own or with ice cream and Hot Fudge Sauce. Makes about 24 (2-inch) square brownies.
Each serving contains approximately 2 other carb. exch., 2 fat exch.; 210 calories, 27 gm. carbohydrate, 2 gm. protein, 11 gm. fat (including 7 gm. sat. fat), 56 mg. cholesterol, 65 mg. sodium, 18 mg. calcium and 1 gm. dietary fiber.
Published Tuesday, January 12, 1999
(c) Copyright 1999 Star Tribune. All rights reserved.
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