EXTRA RICH BROWNIES
Steps:
- Preheat oven to 350 degrees. Robert Linxe recommends an 8 x 10-inch rectangular pan; however, this isn't an American size, and when I was in Paris, I couldn't find the size either so I think it must be a typo. (If anyone actually finds this size pan, please get me one too.) As it is, I use a 9 x 9-inch pan. Coarsely chop the walnuts. Break the chocolate into pieces and place in the top of a double boiler to melt. Add butter and stir to blend. Remove from heat. Set aside. In another bowl combine the eggs, ground almonds, and sugar. Add to the melted chocolate and stir to blend. In another bowl combine the baking soda and flour. Sift into chocolate mixture. Stir to blend. Add the walnuts and stir again. Transfer the batter to the prepared pan and bake for 20 to 25 minutes. Remove from the oven. Let stand for 5 minutes then unmold onto a cooling rack and cool completely. Cut into 2-inch squares for serving. Tip: These are best served cold.
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