This has been a favorite in our family since we discovered it in the March, 1990 issue of Food and Wine Magazine, a special edition on Chocolate. It was the cover story. And it could not be simpler to make. The brownies are mixed up in the sauce pan or bowl (if you microwave) used to melt the butter and chocolate. The only dishes dirtied are the pan (or bowl), a spatula, and the baking dish.
Be sure not to over bake the brownies. They are supposed to be very moist, not cake like. They develop a nice crust on top with a moist, fudgy center. An alternative serving suggestion is to use a large biscuit cutter to cut out rounds, which can then be topped with a scoop of vanilla ice cream and maybe a candied violet. Then you (or a young volunteer in the family) get to eat the little pieces in between. The nuts are optional but highly recommended, and I much prefer the pecans if you have them.
Makes about 2 dozen
|2||sticks (8 oz.) unsalted butter|
|4||ounces unsweetened chocolate|
|1/2||teaspoon kosher salt|
|1||cup all-purpose flour|
|1||teaspoon vanilla extract|
|1||cup coarsely chopped walnuts or pecans or ½ cup of each |
|1.||Preheat oven to 350°. Grease a 13- by 9-inch metal baking pan.|
|2.||Melt butter and chocolate in a large heavy saucepan over medium heat, stirring occasionally, until smooth; remove from heat. Whisk in sugar and salt, beat in eggs one at a time until mixture is shiny, and then whisk in flour and vanilla. Stir in nuts. Scrape into prepared pan.|
|3.||Bake 25 to 30 minutes in center of oven, until moist crumbs adhere to a cake tester inserted into center and brownies appear slightly crusted on top. Let cool completely in pan on a rack, and then cut into squares.|