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Ingredients
1 pound unsalted butter
1 pound plus 12 ounces high-quality dark chocolate, cut into small chunks or
Guittards chocolate pistoles
6 ounces high-quality unsweetened chocolate
6 extra-large eggs
2 tablespoons Rain's Choice vanilla extract
2-1/4 cups sugar
1-1/4 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Instructions
Butter a 12 x 18 x 1 inch baking sheet, then line with parchment.
Melt together the butter, 1 pound of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour and then add them to the chocolate batter. Allow the batter to rest for 15 - 30 minutes. Pour into the baking sheet.
Bake at 350 degrees for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Move to a rack and cool for 2 minutes. Slide brownies on parchment paper out of the pan and onto the rack and allow to cool thoroughly. Refrigerate until cold, then cut into squares.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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