Bittersweet Chocolate and Walnut Brownies |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These are heartshaped brownies from . Estimated time Ingredients:
2 ounces unsweetened chocolate, finely chopped |
2 ounces semisweet chocolate, finely chopped |
6 tablespoons unsalted butter, cut into small pieces |
1 large egg, at room temperature |
1 large egg yolk, at room temperature |
1/2 cup sugar |
1/4 cup firmly packed light brown sugar |
1 teaspoon pure vanilla extract |
1/3 cup all-purpose flour |
3 tablespoons cocoa powder |
1/8 teaspoon salt |
2/3 cup walnuts, coarsely chopped |
Directions:
1. Center a rack in the oven and preheat to 350°F
2. Spray the inside of an 8-cavity 2 heart-shaped silicone pan with non-stick spray and place on a baking sheet.
3. Melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst.
4. Use an electric mixer to beat the egg and yolk in a bowl until frothy.
5. Add the sugars and whip until very thick and pale colored, about 5 minutes.
6. Add the melted chocolate mixture and blend completely.
7. Sift together the flour and cocoa powder and add the salt.
8. Add to the mixture in 3 stages, blending well after each addition. Stir in the walnuts.
9. Divide batter evenly among cavities of the pan. Bake 35 minutes, until a tester comes out slightly moist.
10. Remove from the oven and cool the pan on a rack.
11. Turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
12. Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.
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