Prep 30 mins
Cook 40 mins
My favorite brownie recipe is from renowned L.A. baker Nancy Silverton. They're intensely chocolaty, chewy, and fudgey in a vastly superior way to any fudge I've ever tasted.
- 12 ounces 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 all-purpose flour
- unsweetened cocoa powder, for dusting (optional)
- Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
- With rack in middle position, preheat oven to 325°F
- 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 mousse-like, 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.
- 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.