One of the best items I added to my registry when I got married was a book at William and Sonoma called "Luscious Chocolate Desserts" written by Lori Longbotham. Whenever I have to bring a dish for parties, I always pull out this book and wow all the guests. The brownie recipe is a great one to make anytime, and I do make it all the time. I have however tried to make it at least a little healthier by using whole wheat pastry flour instead of all-purpose flour, so I do not feel as guilty eating them.
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| I made these brownies for my husbands birthday. |
Makes: 9 large brownies
1/2 cup (1 stick) unsalted butter
2 oz bittersweet or semisweet chocolate
1 cup sugar
1/2 tsp pure vanilla extract
2 eggs, lightly beaten
1/2 cup whole wheat pastry flour
1/4 tsp salt
1 cup walnuts, chopped (optional)
- Preheat oven to 325 degrees, place rack in the middle of oven.
- Butter an 8 inch square baking pan (I always add a little of all purpose flour in the pan and lightly coat the dish. It is a trick that makes it easier to remove the brownies).
- Melt the chocolate and butter in a heat proof bowl set over a sauce pan of nearly simmering water, whisking until smooth.
- Remove the bowl from the heat, add sugar, eggs and vanilla and whisk until blended.
- Whisk in flour and salt until well blended.
- Stir in walnuts if using.
- Bake 40 minutes or until a wooden toothpick comes out with crumbles on it but is not wet. Do not over bake (at altitude I have found that I usually need to cook this recipe between 45-50 min).
- Cool completely on a wire rack. Chill if you have time.
- Serve and enjoy!
The last time I made these I missed the last step of cooling completely. It was almost like eating brownie soup. It still tasted delicious but the consistency was a bit strange, not to mention the embarrassment of serving it to my guests. I thought I had done something wrong when cooking it, like not cooking long enough. But once it cooled down to room temperature, it was the right consistency.
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