Classic Brownies

Winter in the best time for baking anything you love. I love Chocolate!! With that in mind, it had to be a brownie. A brownie, The Classic Brownie!

Classic Brownies

5 tablespoons (2 1/2 ounces: 71 grams) unsalted butter, cut into chunks

6 ounces (170 grams) bittersweet or semisweet chocolate, coarsely chopped

3/4 cup (150 grams) sugar

2 cold large eggs

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup(45 grams) all-purpose flour

1 cup (120 grams) chopped walnuts (optional)

Preheat oven 325 degrees

Line an 8-inch square baking pan with parchment paper and butter the paper and the sides of the pan.

Set a large heatproof bowl over a saucepan of simmering water,put the butter in the bowl and scatter over the chocolate. Heat just until the butter is melted and the chocolate is almost melted. Remove the bowl from the saucepan and stir until you have a thick, shiny mixture.

Working with a flexible spatula, stir in the sugar. When the sugar is incorporated, add the cold eggs one at a time, beating after each one goes in. Beat, Beat,Beat till you have a beautiful gloss in your batter. Stir in salt, following by vanilla. Add the flour all at once and gently stir and fold it in. When it is almost incorporated, stir in the walnuts. Scrape the batter into the pan and smooth the top.

Bake the brownies for 27 to 29 minutes, rotating the pan after 15 minutes, or until the top is uniformly dull, tester into center will come out almost clean. Transfer to a rack to cool a until the brownies are just warm or room temperature.

Invert the brownies, peel off the paper, then invert onto a cutting board and slice into 16 squares.

Thanks for stopping by! Eileen

 

 

 

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