Chewy and Fudgy Brownies Made with Milk Chocolate

Recipe by Steve_G
READY IN: 1hr 5mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees f.
  • Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
  • While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
  • Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
  • Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
  • This can also be done over a double boiler.
  • Allow chocolate mixture and roasted nuts to cool.
  • Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
  • Leave enough overhang on the lining to lift the brownies out of the pan when done.
  • In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
  • Shake to combine.
  • This can be done in a bowl if you prefer.
  • Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
  • Add dry ingredients in three batches, fully incorporating each addition as you go.
  • Spread mixture into prepared pan with an angled spatula or a large spoon.
  • Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
  • Cooking time varies all over the place depending on type of pan and your oven.
  • I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
  • Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
  • You can rotate the pan halfway through the cooking process to even things out if desired.
  • Cool in the pan on a rack.
  • Remove from pan by lifting liner, place on a cutting board and cut into squares.
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