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Brownies, Chocolate Chewy (D, TNT)
Source: "Cooking Jewish: 652 Great Recipes from the Rabinowitz Family," by Judy Bart Kancigor
Yield: 32

Unflavored vegetable cooking spray, for greasing the pan
4 ounces unsweetened chocolate
12 tbsp. (1-1/2 sticks) unsalted butter
2-1/4 cups all-purpose flour
1/4 tsp. salt
6 large eggs, at room temperature
3 cups sugar
1 tsp. pure vanilla extract
1 cup walnuts, chopped, toasted
Confectioners' sugar, for dusting

Preheat the oven to 350°F. Spray a 9"x13" baking pan.

Combine the chocolate and butter in the microwave-safe dish, and microwave with 30-second bursts on 50% power until melted. (Alternatively, melt them in a double boiler set over simmering water.) Set the chocolate mixture aside to cool.

Stir the flour and salt together in a bowl, and set it aside.

Beat the eggs with an electric mixer on medium-high speed until thick and lemon-colored, 2 to 2-1/2 minutes. Gradually add the sugar, beating continuously. Reduce the speed to medium-low and blend in the flour mixture just until incorporated.

Stir the vanilla into the chocolate mixture, and then add the mixture to the batter, mixing well. Stir in the chopped nuts, and pour the batter into the prepared baking pan.

Bake on the center oven rack until the brownies are barely set in the middle and a cake tester comes out with moist crumbs attached, approximately 40 minutes. Immediately cut into squares.

Let the brownies cool completely in the pan set on a wire rack. When they are cool, dust them with confectioners' sugar.

Poster's Notes:
They are more cake like rather than fudgy.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A