Best Ever Walnut Brownies2011-03-10
I have a soft spot for good brownies and this recipe in the recent Februrary Bon Appétit, attracted my attention. Of course they were on the cover but these should come with their own warning ‘So good you will eat the whole pan’. Oh my goodness it was all I could do NOT to eat the whole pan! Enough said get in the kitchen and make these.
10 Tbsp (1 ¼ sticks or ½ cup and 2 Tbsp) unsalted butter, cut into 1 inch pieces
1¼ cup sugar
¾ c unsweetened cocoa (I used Fry’s Cocoa), spooned into cup then levelled)
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 Tbsp unbleached all purpose flour
1 cup chopped walnut pieces
Preheat oven to 325 with the rack in the bottom third of the oven. Line a metal 8 x 8 baking pan with foil, leaving a 2 inch overhang (I used a glass dish with parchment paper and it worked just fine). Coat foil with cooking spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and brown bits form at the bottom of the pan (about 5 mins). Remove from heat; immediately stir in sugar, cocoa, 2 tsps water, vanilla and a ¼ tsp of salt. Let cool 5 mins. Add eggs one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour, and stir until blended. Beat vigorously for 60 strokes. Stir in nuts. Transfer batter to pan.
Bake brownies until toothpick inserted into center comes out almost clean, about 25 mins. Cool in pan on rack. Using the foil overhang, lift brownies from pan and cut into squares. Enjoy! Store in air tight container at room temperature.
Prep: 20 mins
Total: 4 hours 50 mins including cooling time
Makes: 16 squares
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