|4 oz (125 g) unsweetened chocolate, chopped
||whisk, one at a time
||whisk 2 minutes
||bake 40 minutes at 325°F
|½ c (4 oz/125 g) unsalted butter
|1¼ c granulated sugar
|1 t vanilla extract
|¼ t salt
|¾ c all-purpose flour
|⅔ c (3 oz/90 g) chopped walnuts
|½ c (3 oz/90 g) milk chocolate chips
|½ c (3 oz/90 g) white chocolate chips
- Preheat an oven to 325°F. Line an 8-inch square baking pan
with aluminum foil, allowing the foil to overhang the sides slightly.
- In a large, heavy saucepan over low heat, combine the unsweetened
chocolate and butter. Stir until melted and smooth.
- Let cool slightly
- Whisk the sugar, vanilla, and salt into the chocolate mixture.
- One at a time, whisk in the eggs, mixing well after each addition,
then continue to whisk until the mixture is velvety, about 2 minutes.
- Add the flour and whisk just until blended.
- Stir in the walnuts and the milk chocolate and white chocolate
- Pour the batter into the prepared pan and smooth the surface.
- Bake until the top is just springy to the touch and a toothpick
inserted in the center comes out with a few moist crumbs attached,
about 40 minutes.
- Let cool in the pan on a wire rack
- Using the foil, lift the sheet of brownies from the pan and place
on a work surface. Peel the foil off the sides.
- Cut into 16 squares. Store in an airtight container in the
refrigerator for up to 4 days.
Shamelessly stolen from the Williams-Sonoma
Gifts from the Kitchen, recipes by Kristine Kidd