This recipe appears in:Chocoholic: Perfect Brownies
These brownies are not a mocha-macchiato-molten-center brownie, a death-by-triple-truffle brownie, or a cheesecake-chocolate-crack brownie. They're just a good 'ole basic brownie. No hoopla, nothing fancy, but soul satisfying good.
Note: A bittersweet chocolate of 70% cacao makes a super chocolaty brownie. If you can't find it, 60% will do.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore and is busy with her new blog, shophousecook.com.Follow Yvonne on Twitter.
- Non-stick cooking spray (or butter) for greasing pan
- 5 ounces 70% bittersweet chocolate, finely chopped
- 8 tablespoons (4 ounces) unsalted butter
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 2 tablespoons cocoa powder
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 1 large yolk
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup walnuts, chopped
Adjust oven rack to medium position and preheat oven to 350°F. Spray 8- by 8-inch baking pan with non-stick pan spray. In heatproof bowl over pan of barely simmering water, heat chocolate and butter until just melted, stirring occasionally. Remove from heat and let cool slightly.
Sift flour and cocoa into medium bowl; set aside. In large bowl, whisk sugar with eggs, yolk, salt, and vanilla until light, about 30 seconds. whisk in chocolate mixture. Using wooden spoon, stir in chocolate mixture until combined. Stir in flour mixture until combined.
Pour batter into prepared pan and smooth top. Evenly sprinkle walnuts over top. Bake until just set and toothpick inserted into center comes out with moist crumbs about 30 minutes. Let cool on wire rack about 45 minutes before cutting into squares.