Brownies
Makes 28 large brownies
Butter (for the pan)
Flour (for the pan)
1 cup (2 sticks) unsalted butter, plus more for the pan 4 ounces unsweetened chocolate
3/4 cup flour 1/2 teaspoon salt 4 eggs 1 1/2 cups sugar 1 teaspoon vanilla extract
2/3 cup walnuts, coarsely chopped
1. Set the oven to 350 degrees. Butter a 9-by-13-inch baking pan and dust with flour, tapping out the excess.
2. In the top of a double boiler, melt the butter and the chocolate. Set aside to cool.
3. Sift together the flour and salt. In an electric mixer, beat the eggs and sugar until thick and lemon-colored. Beat in the vanilla. Remove the bowl from the mixer stand.
4. Fold the chocolate mixture into the egg mixture until thoroughly blended. Fold in the flour mixture, followed by the walnuts.
5. Pour the batter into the prepared pan. Bake about 25 minutes or until the center is just set; do not over bake. Let the mixture cool in the pan for 30 minutes.
6. Make 6 lengthwise cuts and 3 horizontal cuts to form 28 bars. Adapted from "The Silver Palate Cookbook" 