Recipe by dojemi
I saw this recipe on Yahoo. It sounds positively delicious so I had to save it and share. Adapted from Nancy Silverton's Pastries from the La Brea Bakery. The cook time does not include toasting the walnuts.
Top Review by chefthyme
I too saw this on Yahoo & tried them today, not for the diet-conscience! But very yummy!! I found that the bake time was a little too long, would suggest checking them at 35 min and going from there. Will definately keep on baking these!
- 3 cups walnut halves
- 1 1⁄2 cups unsalted butter
- 1 lb bittersweet chocolate
- 3 1⁄2 cups granulated sugar
- 6 extra large eggs
- 1 tablespoon pure vanilla extract
- 3⁄4 teaspoon kosher salt
- 3 1⁄4 cups unbleached pastry flour (or unbleached all-purpose flour)
- unsweetened cocoa powder, for dusting (optional)
Directions See How It's Made
- With rack in middle position, preheat oven to 325°F
- Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
- Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes.
- Shake pan halfway through baking to ensure the nuts toast evenly.
- In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
- Raise oven temperature to 350°F
- In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.
- Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined.
- Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
- Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
- Before serving, slice into 3-by-four-inch squares.
- If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
- Makes 15, 3 to 4 inch brownies.