Classic Walnut Brownies

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These brownies are very intensely chocolate-y!  They’re perfect for people who love chocolate and don’t want a very sweet dessert.  If you are allergic to walnuts, you can substitute pecans.

Classic Walnut Brownies
From Baking: From My Home to Yours by Dorie Greenspan

Yield: 8″ x 8″ pan of brownies

5 tablespoons unsalted butter or margarine
4 oz bittersweet or semisweet chocolate
2 oz unsweetened chocolate
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder (optional)
1/4 teaspoon salt
1/3 cup all-purpose flour
1 cup chopped walnuts

  1. Preheat oven to 325ºF.  Line a 8″ x 8″ baking pan with foil and grease the foil.
  2. Cut butter into several pieces, and coarsely chop the chocolate.  Combine them in a non-stick saucepan and heat over low heat on the stove.  Stir constantly until the butter and chocolate just melt and mix together.
  3. Remove saucepan from heat.  With a whisk or wooden spoon, stir in the sugar.  The mixture will look grainy.
  4. Stir or whisk in eggs, vanilla, and espresso powder (if using).  Stir in salt and flour.
  5. Using the wooden spoon or a rubber spatula, fold in walnuts.
  6. Scrape batter into baking pan, smooth the top, and bake for 30-35 minutes.  The top will look dull and a knife inserted in the center will come out clean.
  7. Cool to room temperature.  Invert the pan of brownies onto a rack and remove foil.  Re-invert brownies onto a cutting board and cut into 16 squares using a sharp knife.
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