Prep 20 mins
Cook 35 mins
I haven't tried making this yet but friends that have say that it is very good. Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)
- 1 cup butter, more for pan and parchment paper
- 8 ounces bittersweet chocolate
- 4 eggs
- 1⁄2 teaspoon salt
- 1 cup dark brown sugar, such as muscovado
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1⁄2 cup chopped walnuts (optional) or 3⁄4 cup whole walnuts (optional)
- Butter a 13-by-9-inch baking pan and line with buttered parchment paper.
- Preheat oven to 350 degrees.
- In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly.
- In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them inches.
- Pour batter into prepared pan.
- If using whole walnuts, arrange on top of batter.
- Bake for 35 to 40 minutes or until shiny and beginning to crack on top.
- Cool in pan on rack.
- Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.