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Brownies

From the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso

Yield

28 large bars

Introduction

Dark, fudgy, and wonderful — what could be better?

Ingredients

	1	cup (2 sticks) unsalted butter, plus extra for greasing the pan
	¾	cup unbleached, all-purpose flour, plus extra for flouring the pan
	4	oz. unsweetened chocolate
	4	eggs
	1½	cups sugar
	1	tsp. vanilla extract
	⅔	cup shelled walnuts, coarsely chopped

Steps

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
Melt the butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature.
Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla. Fold the chocolate mixture into the eggs and sugar. Mix thoroughly.
Sift the flour and fold gently into the batter, mixing just until blended. Fold in the walnuts.
Pour into the prepared pan. Bake until the center is just set, 25 minutes. Do not overbake.
Allow the brownies to cool in the pan for 30 minutes before cutting into large bars.

This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso.

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