Brownies
Brownies
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| Yield |
| 9to 12 brownies |
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Brownies
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Ingredients
- 6tablespoons butter
- 8ounces bittersweet chocolatechopped
- 1/8teaspoon fine salt
- 3/4cup sugar
- 2large eggroom temperature
- 1tablespoons cocoa powder
- 3tablespoons cornstarch
- 1cup walnutstoasted and coarsely chopped
Yield:
Instructions
- Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. You may use a half-hotel pan, but your cooking time may be less.
- Lightly grease the foil with butter or non-stick cooking spray.
- Preheat the oven to 350º.
- Melt the butter and chocolate and salt in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.
- Remove from heat and stir in the sugar, then the eggs, one at a time.
- Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture.
- Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.
- Add the nuts, then scrape the batter into the prepared pan.
- Bake for twenty minutes, or until the brownies feel just set in the center. DO NOT over-bake.
- Remove from oven and let cool COMPLETELY before removing from the pan and slicing.
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