This is my all-time favorite brownie recipe, and interestingly enough, it’s the original. I love the complete and utter disregard for fat and caloric content. Taste is what it’s all about, and these are as good as it gets. Cross my heart.
- 1½ cups (3 sticks) unsalted butter (not margarine)
- 7 squares (1 oz. each) unsweetened chocolate
- 2¼ cups sifted all-purpose flour
- 1½ teaspoons salt
- 4 cups coarsely chopped walnuts
- 6 large eggs
- 3 cups sugar
- 1½ tablespoons vanilla
- 36 walnut halves (optional)
- Preheat the oven to 325 degrees F and butter a 15½" x 10½" x 2" baking pan. In a small saucepan, melt the butter and chocolate over low heat; cool. Onto a piece of wax paper, sift the flour and salt, then toss with the nuts.
- In a large bowl, with an electric mixer on high, beat the eggs until just foamy. Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended.
- Stir in the flour mixture just until it disappears, then spoon into the pan; top with the walnut halves if you wish. Bake for 35 minutes or just until set and a toothpick inserted in the center comes out almost clean. Let cool in the pan for 15 minutes; cut into 2 – x 1½-inch bars.
- My personal modifications: no walnuts; forget about sifting flour and salt on wax paper – just dump them in a bowl; shave about 3 minutes off of the cooking time.
- Here are my personal modifications: no walnuts; forget about sifting flour and salt on wax paper – just dump them in a bowl; shave about 3 minutes off of the cooking time.