Print Recipe Walnut Brownies U.S.A.
- Solid vegetable shortening, for the pan
- 4 ounces unsweetened baking chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon packed dark-brown sugar
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- ½ cup unbleached all-purpose flour (see note)
- 3 ounces (about ¾ cup) chopped toasted walnuts
- Position a rack in the middle of the oven and preheat to 350°F. Lightly coat the inside of an 8-inch square baking pan with the shortening.
- In the top of a double boiler over hot (not simmering) water, combine the chocolate and butter. Heat, stirring once or twice, until just melted. Remove the top of the double boiler from the bottom and cool the chocolate mixture almost to room temperature.
- In a medium bowl, using an electric mixer, beat the eggs just until foamy. Gradually beat in the granulated and brown sugars.
- Beat in the vanilla and salt. Fold the chocolate mixture into the eggs until just combined. Add the flour and stir until just combined. Stir in the nuts; do not overmix. Scrape the batter into the prepared pan and spread it evenly to the edges. Bake the brownies until the edges are firm, while the center remains slightly soft, about 25 minutes. The blade of a knife inserted into the brownies 2 inches from the edge of the pan should come out with some clinging crumbs.
- Cool the brownies completely in the pan on a rack. Carefully run a knife around the sides of the pan to release the brownies. Invert the pan onto a work surface; the brownies will drop out. Cut them, without turning them over, with a long sharp knife, into 9 squares (or rectangles of any size you desire); invert and serve.Note: Gluten-Free All-Purpose or Cup4Cup Flour can be substituted for the regular all-purpose