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Ingredients
| unsweetened baking chocolate squares: 2 oz (finely chopped) |
| semisweet baking chocolate squares: 2 oz (finely chopped) |
| unsalted butter: 6 Tbl (cut into small pieces) |
| eggs: 1 (large//at room temperature) |
| eggs: 1 (yolk, large//at room temperature) |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/4 cup (firmly packed) |
| pure vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1/3 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| salt: 1/8 tsp |
| walnuts (chopped): 2/3 cup (coarsely chopped) |
Bittersweet Chocolate and Walnut Brownies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Center a rack in the oven and preheat to 350°F
- Spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet.
- Melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst.
- Use an electric mixer to beat the egg and yolk in a bowl until frothy.
- Add the sugars and whip until very thick and pale colored, about 5 minutes.
- Add the melted chocolate mixture and blend completely.
- Sift together the flour and cocoa powder and add the salt.
- Add to the mixture in 3 stages, blending well after each addition. Stir in the walnuts.
- Divide batter evenly among cavities of the pan. Bake 35 minutes, until a tester comes out slightly moist.
- Remove from the oven and cool the pan on a rack.
- Turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
- Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.