by Norma Chikiamco
Makes 16-20 pieces
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 squares (4 oz) unsweetened chocolate
2/3 cup butter
2 cups sugar
1 teaspoon vanilla
1 ½ cups coarsely chopped walnuts, cashews and pecans
Preheat oven to 350°F (180°C). Grease a 9” x 9” or 8” by 8” baking pan or spray the pan with nonstick spray. Set aside.
In a mixing bowl, sift together flour, baking powder and salt. Set aside.
Combine unsweetened chocolate and butter in a large saucepan. Put over very low heat, stirring occasionally until chocolate and butter melt and mixture is smooth. This will take about five minutes or less. Remove from heat.
Stir in sugar, eggs and vanilla. Add the flour mixture and stir until well blended. Fold in nuts. Pour into prepared pan and use a spatula to smooth the top. Bake for 25 to 30 minutes or until sides of the batter look firm and pull away from the sides of the pan. (Don’t over bake or the brownies will be dry.) Let cool then cut into bars. Makes about 16 to 20 brownies.
For ease in measuring, butter should be at room temperature.
One block of butter (225 grams) equals 1 cup. Simply measure out 1/3 cup from the block. The remaining butter will then be 2/3 cup—exactly what is needed for the recipe.
Cut butter into large cubes so it will melt faster.
Likewise break the chocolate into pieces. Use only low heat when melting the butter and chocolate mixture so it doesn’t burn.
Be sure to use a saucepan large enough to accommodate the rest of the ingredients (sugar, eggs, flour, etc.).
You can also bake this in a 9” x 13” pan, but the brownie will not be as high.
Use only unsalted nuts.