EXTRA RICH BROWNIES

EXTRA RICH BROWNIES image

Categories Dessert

Number Of Ingredients 7

2-1/2 cup walnut pieces
1/2 pound excellent quality bittersweet or semisweet chocolate (Robert Linxe recommends 4 ounces each of Valrhona Maracaibo and Valrhona Ordinary chocolate)
4 large eggs
1/4 cup ground almonds
Scant 1 cup granulated sugar
1 teaspoon baking soda
1/2 cup all-purpose flour

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.