An Excellent Brownie!
This was adapted from a recipe in Rosie’s All-Butter Fresh Cream Sugar-Packed Baking Book. What works in Boston, doesn’t always work the same way in Colorado! The nuts and chocolate chips are optional. If you are going to ice the brownies, you may want to skip the chips.
4 ounces unsweetened chocolate
1 stick butter, softened
1 1/4 cup sugar
1/2 teaspoon vanilla
3 eggs, at room temperature
3/4 cup plus 1 Tablespoon flour
1/2 cup chopped walnuts
1/4 cup chocolate chips
Preheat oven to 325 degrees. Line a 9″ pan with parchment paper or aluminum foil, leaving extra so you can lift brownies out of pan. Grease.
Melt chocolate and butter in heavy saucepan or double boiler, over low heat. Stir in sugar until it is dissolved. Add the vanilla, then add the eggs one at a time. Make sure it is well blended.
Add the flour. Make sure you scrape all the way to the bottom of the pan. Stir in the nuts and chocolate chips.
Spread batter evenly in the pan. Bake for 25 – 30 minutes or until a toothpick comes out with a moist crumb.
Cool on wire rack for one hour before cutting.