These are Dina's favorite brownies. Her husband makes them for her and asked me paint this recipe for their anniversary. They are wonderful, just like Dina and Bill.
1 cp (4 oz Pecans or walnuts chopped (optional)
1 ¼ cps (5 oz. Flour)
½ tsp Salt
¾ tsp Baking Powder
6 oz. Unsweetened Chocolate, chopped fine
12 tbsp (1 ½ sticks) Unsalted Butter (cut into six 1” pieces)
2 ¼ cps (15 ¾ oz) Sugar
4 large Eggs
1 tbsp Vanilla Extract
With oven rack in middle position, heat oven to 325 degrees. Cut 18 inch length and fold lengthwise to 8” width. Fit foil into length of 13” X 9” baking dish, pushing it into corners and up the sides of pan; allowing excess to overhang pan edges. Cut 14” length foil and if using extra-wide foil, fold lengthwise to 12” width; fit into width of pan in the same manner, perpendicular to first sheet. Spray foil-lined pan with non-stick cooking spray.
Whisk to combine flour, salt and baking powder in medium bowl; set aside.
Melt butter and chocolate in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth when chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogenous. Add pecan or walnuts.
Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth. Bake until toothpick inserted into center of brownies comes out with only a few moist crumbs attached. 30-35 minutes.
Cool on wire rack to room temperature, about 2 hours, then remove brownies by lifting from pan by overhanging foil. (Makes 24- 2” square brownies)
All prints come signed, matted and framed in an 8x10 frame.
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