By: Roel Vargas
Top these with a big scoop of your favorite ice cream for an instant ala mode dessert served at home.
Yield 24 2-inch pieces Prep Time 1 hour Baking Time 45 minutes
1 cup unsalted butter, cold and cut into 1/4-inch pieces
1 cup bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 whole eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1 cup all-purpose flour
1 1/2 cups walnut, whole
1 Preheat the oven to 350°F (177°C).
2 Butter and line one 9 x 13 x 2-inch pan with parchment paper.
3 In a saucepan, bring water to a boil and turn heat off. Combine butter and chocolate in a bowl and set over pan of hot water. Stir occasionally until butter and chocolate are melted.
4 In a bowl, whisk together the eggs, salt, sugars, and vanilla extract. Stir in the butter and chocolate mixture, and then fold in the all-purpose flour, followed by the walnuts.
5 Pour the batter into prepared pan and spread evenly. Bake for 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap in plastic wrap and refrigerate until next day.
6 To divide the brownies, unmold onto a cutting board, and then cut into 2-inch squares.
Storing tip To store the brownies, wrap them individually and keep them at room temperature in an air-tight container. Or freeze them.