Brownies can be cake-like or dense and fudgy. Most of the time, we prefer moist, dense brownies. This is one of the better recipes that we know of. Enjoy!
5 ounces unsweetened chocolate
1 1/4 cup butter
1 1/4 cups brown sugar
1/2 teaspoon salt
3 large eggs
1/2 tablespoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose or bread flour
1 cup chopped walnuts
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Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.
1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. In a bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour. Stir until combined again. Fold in the optional nuts.
4. Scrape the batter into the prepared pan. Bake for 45 to 50 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let the brownies cool completely before removing them from the pan.
Baker’s note: If you are in a hurry to get to your brownies—and who isn’t—stick the pan of brownies in the refrigerator to cool.
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