3000 miles 'til dinner.

I have tried many brownie recipes over the years but when I came across this one, it was the end of my search…..they are a rich, dark chocolate brownie.  You may never again say “I just can’t find a brownie I LOVE”

Prep time: 20 minutes

Oven temp: 325 degrees, use middle rack

Baking time:  35- 40 minutes (depends on your oven, may have to adjust time)

Size pan: 9x9 glass or heavy duty baking pan 

Servings: 12 brownies

♥PANTRY, FRIDGE, MARKET♥♥

2 cubes + 2 T. unsalted butter

12 oz. best quality bittersweet or dark chocolate

3 large eggs, room temp

1 1/4 C. light brown sugar

1 t. pure vanilla extract

1/2 C. unbleached flour

1 t. baking powder

1/2 t. sea salt

1 3/4 C walnut medium size walnut pieces

Prep - mixer (best choice) or food processor

Break chocolate into a few pieces and put in medium size heat proof bowl. Add butter. Place over a pan of simmering water to melt, stirring occasionally.

In the meantime, beat the eggs and sugar until thick, creamy and triple in volume, about 7-10 minutes (mixer/processor). Add vanilla.

Sift flour with baking powder and sea salt.

Remove chocolate from heat and cool slightly. Add egg/sugar mix to chocolate and fold in with a rubber spatula. Fold in flour.

Bake

Pour batter into sprayed/buttered pan (unsalted butter). Bake for 20 minutes then test with a toothpick inserted in the center. It should come out with “a few wet crumbs clinging and the top will have a “lighter chocolate, crackly crust” look. They will probably not be done at this point, but best to check until you become familiar with this recipe. Depending on your oven, the brownies will usually take anywhere from 30-40 minutes to bake.

♥ Helpful Hints♥  Baking

(1) the crackly look will happen only if the eggs/sugar are beaten until they are triple in volume but the brownies will be delicious

(2) most importantly a. don’t over bake or the texture will not be the same and b. don’t worry if the brownies longer than the suggested baking time. It depends on what size pan you use (if you wing it) and your own oven calibration.

♥ Helpful Hints♥ Serving - brownies are delicate, soft and crumbly at room temp. for a firmer brownie, refrigerate until chilled, cut and seve

♥♥WAYS TO “just wing it”.♥♥           consider substituting

*no brown sugar in the house? sub: 1 1/4 C. granulated sugar + 2 1/2 T. molasses

*pecans instead of walnuts  (these two nuts are the best choices)

*dark brown sugar instead of light brown (white sugar will change the texture)

*this is a recipe where “winging it” is limited if you want the real deal!

SALTY SWEET option

*before baking, lightly sprinkle with coarse finishing salt (found at specialty salt shops, many varieties)

*other uses for the salt:  use in cooking

(MIL post)