Small-Batch Brownies

These brownies are pretty unique, at least when it comes to size. According to Good Housekeeping: Brownies!, "What's changed about brownies since the 1920s? Serving size. Cut these brownies into petite squares as the original recipe directs, rather than the larger, diet-busting bars we've become accustomed to."

Small-Batch Brownies
*makes 36 brownies*

Ingredients:
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
4 tbsp salted butter
2 oz unsweetened chocolate
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup walnuts, chopped

Directions:
1) Preheat oven to 350F. Grease 9-inch square baking pan. Line pan with foil, extending foil over rim; grease foil. In small bowl, with wire whisk, mix flour, baking powder, and salt.
2) In heavy 2-quart saucepan, melt butter and chocolate over low heat, stirring frequently, until smooth. Remove from heat. Add sugar, eggs, and vanilla; whisk until blended. With wooden spoon, stir flour mixture into chocolate mixture until just blended; stir in nuts. Spread batter evenly in prepared pan.
3) Bake until toothpick inserted in center comes out almost clean, about 20 minutes. Cool completely in pan on wire rack at least 1 hour.
4) When cool, lift foil, with brownie, out of pan; peel foil away from sides. Cut into 6 strips, then cut each strip crosswise into 6 pieces.

Nutrition Facts (per brownie):
Calories 62, Calories from Fat 31, Total Fat 3.4g, Saturated Fat 1.5g, Cholesterol 15mg, Sodium 29mg, Total Carbohydrates 7.6g, Sugars 5.6g, Protein 1.2g

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Raspberry Brownies

Good Housekeeping: Brownies! says that "raspberries and chocolate are a lovely combination. We suggest using seedless raspberry jam, but if you have raspberry jam with seeds in your pantry, press it through a coarse sieve to remove the seeds."

Raspberry Brownies
*makes 36 brownies*

Ingredients:
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup salted butter
1 1/2 cups sugar
4 large eggs
3/4 cup seedless raspberry jam
2 tsp vanilla extract

Directions:
1) Preheat oven to 350F. Grease 13" by 9" baking pan. In small bowl, with wire whisk, mix flour, cocoa, baking powder, and salt.
2) In 3-quart saucepan, melt butter over low heat. Remove from heat. With wire whisk, stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in jam and vanilla, whisking until well mixed. With wooden spoon, stir flour mixture into butter mixture just until blended. Spread batter evenly in prepared pan.
3) Bake until toothpick inserted 2 inches from edge comes out almost clean, 30 to 35 minutes. Cool in pan on wire rack.
4) When cool, cut lengthwise into 6 strips, then cut each strip crosswise into 6 pieces.

Nutrition Facts (per brownie):
Calories 121, Calories from Fat 54, Total Fat 6.0g, Saturated Fat 3.6g, Cholesterol 37mg, Sodium 78mg, Total Carbohydrates 16.6g, Dietary Fiber 0.8g, Sugars 11.7g, Protein 1.5g

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Chocolate & Peanut Butter Brownies

According to Good Housekeeping: Brownies!, these brownies are "irresistible to anyone - of any age - with a sweet tooth."

Chocolate & Peanut Butter Brownies
*makes 24 brownies*

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups packed light brown sugar
1 cup creamy peanut butter
1/2 cup salted butter, softened
3 large eggs
2 tsp vanilla extract
3 oz semisweet chocolate, melted
1 oz unsweetened chocolate, melted
6 oz semisweet chocolate chips

Directions:
1) Preheat oven to 350F. In medium bowl, with wire whisk, mix flour, baking powder, and salt.
2) In large bowl, with mixer at medium speed, beat brown sugar, peanut butter, and butter until smooth, about 2 minutes. Reduce speed to low. Add eggs and vanilla; beat until smooth. Beat in flour mixture just until combined (dough will be stiff).
3) Place one-third of dough (about 1 3/4 cups) in another large bowl. Stir in melted semisweet and unsweetened chocolates until blended. Fold in 1/4 cup semisweet chocolate pieces.
4) Pat half of remaining peanut-butter dough into ungreased 13" by 9" baking pan. In random pattern, drop chocolate dough and remaining peanut-butter dough on top of peanut-butter layer; pat down with hand. Sprinkle with remaining chocolate pieces.
5) Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on rack.
6) When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Nutrition Facts (per brownie):
Calories 253, Calories from Fat 123, Total Fat 13.7g, Saturated Fat 6.1g, Cholesterol 37mg, Sodium 140mg, Total Carbohydrates 29.8g, Dietary Fiber 1.9g, Sugars 17.4g, Protein 5.7g

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Patchwork Brownies

Patchwork Brownies
*makes 24 brownies*

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cups packed light brown sugar
1 cup salted butter, softened
4 large eggs
1 1/2 tsp vanilla extract
1 cup pecans, toasted and chopped
3/4 cup semisweet chocolate chips
4 oz unsweetened chocolate, melted
1/2 cup granulated sugar
3/4 cup white chocolate chips

Directions:
1) Preheat oven to 350F. Grease 13" by 9" baking pan. Line pan with foil, extending over rim; grease foil. In medium bowl, with wire whisk, mix flour, baking powder, and salt.
2) In large bowl, with mixer at low speed, beat brown sugar and butter until creamy, about 2 minutes. Beat in 3 eggs, one at a time, beating well after each addition; beat in vanilla. Add flour mixture; beat just until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in pecans.
3) Transfer 2 cups batter to medium bowl; stir in semisweet chocolate chips. To batter remaining in large bowl (this should be 1 1/2 cups), add melted chocolate, granulated sugar, and remaining egg; stir well until blended. With spoon, stir in white chocolate chips.
4) Randomly drop light batter by heaping teaspoons about 1 inch apart into prepared pan. Drop dark batter into empty spaces.
5) Bake until toothpick inserted in center comes out almost clean, 30 to 35 minutes. Cool completely in pan on wire rack.
6) When cool, lift foil, with brownie, out of pan; peel foil away from sides. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Nutrition Facts (per brownie):
Calories 282, Calories from Fat 162, Total Fat 18.0g, Saturated Fat 9.2g, Cholesterol 57mg, Sodium 98mg, Total Carbohydrates 29.4g, Dietary Fiber 2.0g, Sugars 19.0g, Protein 4.0g

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Midnight-Snack Brownies

Everyone has wanted a late-night snack at some point in their lives. I know I have, but I've always worried about two things when having those cravings: the first worry is all the noise that making a late-night snack would make; the second worry is the whole calories thing that annoys us all. Eating a snack during the day isn't bad because you can just work off the calories through daily activities. Eating a snack at night, on the other hand, is kind of bad because you won't work off the calories. You would just normally go back to sleep, which turns those extra calories into stored sugar which becomes extra pounds, if I remember that whole cycle correctly. This is where these Midnight-Snack Brownies come in handy. According to Good Housekeeping: Brownies!, "A few sneaky tricks make these dreamy mocha bars a lowfat reality. Using cocoa instead of solid chocolate makes a big difference. In addition, corn syrup replaces some of the fat, and egg whites take the place of whole eggs. A little butter in the batter ensures rich flavor."

Midnight-Snack Brownies
*makes 16 brownies*

Ingredients:
1 tsp instant espresso-coffee powder
1 tsp hot water
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
3 tbsp salted butter
3/4 cup sugar
1/4 cup dark corn syrup
1 tsp vanilla extract
2 large egg whites

Directions:
1) Preheat oven to 350F. Grease 8" by 8" baking pan. In cup, dissolve espresso-coffee powder in hot water; set aside.
2) In large bowl, with wire whisk, mix the flour, cocoa, baking powder, and salt.
3) In 2-quart saucepan, melt butter over low heat. Remove from heat. Add sugar, corn syrup, vanilla, egg whites, and espresso mixture and whisk until blended. With heat-proof spatula or spoon, stir sugar mixture into flour mixture just until blended. Do not overmix. Pour batter into prepared pan.
4) Bake until toothpick inserted in center comes out almost clean, 18 to 22 minutes. Cool in pan on wire rack at least 1 hour.
5) When cool, cut into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried, repeating as necessary.

Nutrition Facts (per brownie):
Calories 99, Calories from Fat 23, Total Fat 2.6g, Saturated Fat 1.6g, Cholesterol 6mg, Sodium 58mg, Total Carbohydrates 19.1g, Dietary Fiber 1.1g, Sugars 10.8g, Protein 1.6g

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Praline-Iced Brownies

This is going to be the first of many blog posts that I'll be putting up today. Why? I want to be able to post all my old pending recipes before school starts. This can then let me post the new stuff as the weeks go by with a bit more patience and less of a self-imposed rush. If I wouldn't have slacked off so much on my posting over the summer, I wouldn't be in this situation. But trust me, I think you're going to like having so many brownie recipes, as well as some bread ones too. So, on this note, a really really long time ago, I posted up a recipe for Good Housekeeping's Fudgy Brownies. Do you all remember it? I think it was one of my first posts after coming back from my trip to Colombia; by the way, I'll be going on another trip to Colombia for New Year's!!! It's mostly for spending more time with my grandmother and for showing my good friend Frances how amazing Colombia really is. Back to the recipe :) Well, Good Housekeeping: Brownies! suggested a variation for this recipe which ends up being called Praline-Iced Brownies.

Praline-Iced Brownies
*makes 64 brownies*

Ingredients:
5 tbsp salted butter
1/3 cup packed light brown sugar
3 tbsp bourbon
2 cups confectioner's sugar
1/2 cup pecans

Directions:
1) Prepare brownies as directed; cool. In 2-quart saucepan, heat butter and sugar over medium-low heat until mixture has melted and bubbles, about 5 minutes. Remove from heat. With wire whisk, beat in bourbon; stir in confectioner's sugar until smooth. With small metal spatula, spread topping over room-temperature brownies; sprinkle pecans, toasted and coarsely chopped, over topping. Cut lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.

Nutrition Facts (per brownie):
Calories 108, Calories from Fat 50, Total Fat 5.5g, Saturated Fat 3.0g, Cholesterol 25mg, Sodium 48mg, Total Carbohydrates 14.4g, Dietary Fiber 0.5g, Sugars 11.7g, Protein 1.2g

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Chocolate-Ganache-Topped Brownies

One week 'til school starts! I went to my campus this morning to buy a textbook that I was missing for my Abnormal Psychology class, and it was already teeming with student life! Freshmen were everywhere, accompanied by their parents, walking around with the giant campus maps that UM gives its students. The bookstore was full of happy families buying everything in sight that had UM or University of Miami on it. It made me think of when I was freshman, a mere two years ago. I know, two years ago doesn't seem that far away, but since so much has happened since then, it feels like it was an eternity ago. I've grown up so much and learned so many things in these past two years that it really amazes me how much people grow up once out of high school. Since school's about to start, I feel like posting up a whole bunch of new brownie recipes that still need to be posted. All of you can take your pick of which to tackle first, but maybe you can make some for your new classmates or for your kid's first day of school :)

For these Chocolate-Ganache-Topped Brownies, Bev Shaffer gives a little side note called Bev's Bite:
"You want me to test these where? That's right, test 1 to 2" from the edge of the pan. Why? By the time the center is completely set, the edges will be dry. Look for very moist crumbs if you must test in the center!"

Chocolate-Ganache-Topped Brownies
*makes about 1 1/2 dozen*

Ingredients:
1 lb semisweet chocolate, coarsely chopped
1 lb bittersweet chocolate, coarsely chopped
1 cup unsalted butter, softened to room temperature
9 large eggs, lightly beaten
3 cups granulated sugar
1 tsp pure vanilla extract
3 cups unbleached, all-purpose flour
1/2 tsp salt

Directions:
1) Heat oven to 300F. Lightly grease an 11x17" baking pan. Cover the bottom of the pan with a piece of parchment paper cut to fit. Lightly grease the parchment paper.
2) Combine the chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.
3) Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture); cool slightly. Whisk in the butter to blend.
4) In a medium bowl with an electric mixer, beat the eggs, sugar, and vanilla on low speed until combined.
5) Add the cooled chocolate mixture to the egg mixture. Gently add in flour and salt just until mixture is combined. Spread into prepared pan. Bake for 15 to 20 minutes or until a cake tester or toothpick comes out with a few moist crumbs attached, testing 1 to 2" from the edge of the pan. Cool pan completely on a wire rack.

Ganache

Ingredients:
1 cup heavy (whipping) cream
12 oz semisweet chocolate, finely chopped

Directions:
1) Bring the cream to a boil in a medium saucepan. Remove from the heat and whisk in the chocolate. When the brownies have thoroughly cooled, invert the pan over a wire rack placed atop waxed paper. Remove the parchment paper. Spread the ganache evenly over the brownies. Place brownies in the refrigerator to set. Cut into bars once cooled and ganache has firmed slightly.

Nutrition Facts (per brownie):
Calories 701, Calories from Fat 325, Total Fat 36.1g, Saturated Fat 21.9g, Cholesterol 148mg, Sodium 201mg, Total Carbohydrates 92.4g, Dietary Fiber 4.0g, Sugars 70.6g, Protein 9.3g

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Brownies Smothered With Chocolate Frosting

It's amazing how many variations and different types of brownies there are! All of them have their different tweaks: different baking pan sizes, different chocolates, different sugars, different nuts, different toppings. The featured frosting on the post prior to this one was made of semisweet chocolate and milk chocolate. The chocolate frosting in this post is made of bittersweet chocolate. The actual brownie batter of the prior post was made with unsweetened chocolate and bittersweet chocolate. The brownie batter in the Brownies Smothered With Chocolate Frosting recipe is made with unsweetened cocoa powder. No matter what makes up these brownies, they have all been coming out amazingly and really yummy. According to Brownies To Die For!, "Unsweetened cocoa powder stars in this chocolaty, frosty brownie! This is a very sweet brownie with a rich chocolate frosting that you simply must smother on (and, of course, lick your fingers after eating a square!)."

Brownies Smothered With Chocolate Frosting
*makes about 2 dozen*

Ingredients:
1 1/2 cups unsalted butter
1 cup unsweetened cocoa powder, sifted
2 1/4 cups granulated sugar
1/4 cup firmly packed light brown sugar
6 large eggs, lightly beaten
1 1/2 cups unbleached, all-purpose flour
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1 cup coarsely chopped pecans, toasted

Directions:
1) Heat oven to 350F. Lightly grease a 13x9" baking pan.
2) Melt the butter in a medium saucepan over low heat. Whisk in the cocoa until smooth; cool slightly. Stir the sugars into cocoa mixture until combined. Whisk in eggs, blending well. Whisk in the flour, vanilla, and salt until blended. Gently stir in pecan pieces. Spread into prepared pan.
3) Bake for 45 minutes or until a cake tester or toothpick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack.

Chocolate Frosting

Ingredients:
2 oz bittersweet chocolate, coarsely chopped
1/4 cup unsalted butter, softened to room temperature
1 1/2 cups confectioners' sugar, sifted
3 tbsp or more whole milk
1/2 tsp pure vanilla extract

Directions:
1) Melt the chocolate and butter in a medium saucepan over low heat, stirring until smooth and blended. With an electric mixer, beat in sugar, milk, and vanilla on low speed to blend, then increase speed to medium high and beat until frosting is smooth and spreadable.
2) Frost cooled brownies. Cut into squares.

Nutrition Facts (per brownie):
Calories 327, Calories from Fat 173, Total Fat 19.2g, Saturated Fat 10.0g, Cholesterol 89mg, Sodium 140mg, Total Carbohydrates 37.9g, Dietary Fiber 1.9g, Sugars 29.3g, Protein 3.9g

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Brownies For A Crowd

School, school, and more school. That's all that is on my mind lately. What will my classes be like? What will the people in my classes be like? Will I have crazy amounts of homework this semester? Will I have any time to relax and enjoy my weekends? I even went school supply shopping already... 2 weeks in advance. I have all my books bought, brand news binders, pens, highlighters, and *drum roll* a new agenda! Decorating my agenda is the highlight of the beginning of a new semester. Getting to look at all the syllabi, writing in my tests, decorating people's birthdays... it's just really fun for me, regardless of how dorky it seems. Another plus of going back to school is baking goodies for all my out-of-town friends that haven't been able to try what I make. I might start off with these Brownies For A Crowd because you get a lot of brownies out of this batch. Also, Brownies To Die For! says that "this big batch of fudgy, frosted brownies is perfect when just a few won't do! They're perfect to go along with you to a picnic or family reunion or to share with friends."

Brownies For A Crowd
*makes about 4 dozen*

Ingredients:
2 oz unsweetened chocolate, coarsely chopped
2 oz bittersweet chocolate, coarsely chopped
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
1/2 cup sour cream
4 large eggs, lightly beaten
2 tsp pure vanilla extract
1 3/4 cups unbleached, all-purpose flour
1/4 tsp salt

Directions:
1) Heat oven to 350F. Lightly grease a 15x10x1" baking pan.
2) Combine the chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.
3) Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture). Whisk in butter to blend. Whisk in sugar until well combined.
4) With a large spoon, add sour cream, eggs, and vanilla; mix well. Gently add in flour and salt just until mixture is combined. Spread into prepared pan. Bake for 20 to 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Brownies will be dry if overbaked! Cool pan completely on a wire rack.

Chocolate Frosting

Ingredients:
4 oz semisweet chocolate, coarsely chopped
2 oz milk chocolate, coarsely chopped
2 tbsp unsalted butter, softened to room temperature
1 1/2 cups confectioners' sugar, sifted
1/2 tsp pure vanilla extract
3 tbsp or more heavy cream

Directions:
1) Melt chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.
2) Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture). Whisk in butter, sugar, vanilla, and enough cream for a smooth spreadable frosting. Frost cooled brownies. Cut into bars.

Nutrition Facts (per brownie):
Calories 146, Calories from Fat 69, Total Fat 7.6g, Saturated Fat 4.7g, Cholesterol 32mg, Sodium 52mg, Total Carbohydrates 19.0g, Dietary Fiber 0.5g, Sugars 14.6g, Protein 1.6g

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Fudge Brownies

I think I really need to brush up on my Photoshopping skills. I was only able to take a picture of these Fudge Brownies at night one night which wasn't any normal night. It was even darker than normal because it was raining really hard. That leads into not having the best lighting for this picture, because I usually take my pictures outside. I then tried to edit the lighting a bit on my computer, but it didn't really do much for the picture either. Or, maybe I should finally invest on those lights I have been wanting for a while. I think I'm going to hint at them to my parents in order to get them for Christmas (hehehehe). Anywho, these brownies from Brownies To Die For! have "brown sugar [as] the star in these rich, chocolaty, cakelike brownies. This very simple, one-saucepan recipe yields delicious results!"

Fudge Brownies
*makes about 1 dozen*

Ingredients:
1/2 cup unsalted butter
3 oz unsweetened chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1/2 tsp pure vanilla extract
2 large eggs, lightly beaten
1/2 cup unbleached, all-purpose flour
1/4 cup mini semisweet chocolate chips

Directions:
1) Heat oven to 350F. Lightly grease an 8" square pan.
2) Melt the butter and chocolate in a large saucepan over low heat until mixture is melted and smooth. Remove from heat. Cool slightly.
3) In a medium bowl with an electric mixer, beat sugar and vanilla on low speed just until combined. Beat in cooled butter/chocolate mixture on low speed until blended.
4) Add eggs, beating well. Beat in flour on medium-low speed until batter is smooth. Gently stir in chips. Spread into prepared pan. Bake for 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. Cut into squares.

Nutrition Facts (per brownie):
Calories 204, Calories from Fat 122, Total Fat 13.6g, Saturated Fat 8.2g, Cholesterol 56mg, Sodium 71mg, Total Carbohydrates 21.0g, Dietary Fiber 1.6g, Sugars 14.6g, Protein 2.9g

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Chocolate Brownies

I'm actually excited about starting school again. I'm going to be a junior, and I won't be having as many freshmen and sophomores in my classes. This will mean that I'm just closer to graduating and applying to Med schools. That's a really scary thought. I mean, two years ago, I was just starting college as a freshman. Now, I'm a junior and thinking about the MCAT and graduating. Time flies by way too fast as we all grow up. Besides this, things have been going pretty well in my brownie adventures, and these Chocolate Brownies from Brownies To Die For! are ranking up there in my all-time favorite list. One thing I am enjoying from baking from this book is the variety of pan sizes that are required for these recipes. It's let me expand my baking pan collection, which in turn benefits both my mom and me. According to Bev Shaffer, "Don't let the plain name fool you. The flavor is anything but plain! Vary the nuts (or use several types in the same brownie) for something different."

Chocolate Brownies
*makes about 2 dozen*

Ingredients:
1 1/2 cups unsalted butter
1 1/2 cups unsweetened cocoa powder, sifted
6 large eggs, lightly beaten
3 cups superfine sugar
1/4 cup granulated sugar
1 2/3 cups unbleached, all-purpose flour
1 1/2 tsp pure vanilla extract
1 cup coarsely chopped pecans, toasted

Directions:
1) Heat oven to 350F. Line an 8x12" baking pan.
2) Melt the butter in a large saucepan over low heat. Whisk in the cocoa powder, stirring until blended. Whisk the eggs, sugars, flour, and vanilla in a large bowl, blending gently until smooth. Stir in the cocoa/butter mixture and nuts.
3) Spread into prepared pan. Bake for 40 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Brownies will be dry if overbaked! Cool pan completely on a wire rack. Cut into squares.

Nutrition Facts (per brownie):
Calories 300, Calories from Fat 151, Total Fat 16.8g, Saturated Fat 8.4g, Cholesterol 83mg, Sodium 101mg, Total Carbohydrates 37.4g, Dietary Fiber 2.5g, Sugars 27.5g, Protein 4.0g

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Plain & Simple Fudgy Brownies

I'm back! I had taken an extended vacation after having come back from Colombia and just enjoyed what was left of my summer break. School starts again in 2 weeks, and I decided to start up the blogging again to document what I've been doing these past couple of weeks. I decided to add another book to my weekly recipe choices, and that would be Brownies To Die For! by Bev Shaffer. The first recipe in this book is one for Plain & Simple Fudgy Brownies. "This is the recipe [Bev] make[s] at home again and again when [she] want[s] to get that quick but oh-so-delicious brownie fix."

This recipe features a side note that is titled Bev's Bite:
"Walnuts and pecans should be stored in the refrigerator or freezer to prevent them from becoming rancid. To crisp up their taste again, lightly toast them before using. The easiest way to do this is to spread them in a large, dry skillet and toast them on the burner over low/medium heat until fragrant, stirring often to prevent burning. This takes several minutes. Cool completely before using in a recipe."

Plain & Simple Fudgy Brownies
*makes about 2 dozen*

Ingredients:
4 oz unsweetened chocolate, coarsely chopped
2/3 cup unsalted butter
2 cups granulated sugar
4 large eggs, lightly beaten
1 tsp pure vanilla extract
1 1/4 cups unbleached, all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup chopped walnuts, lightly toasted

Directions:
1) Heat oven to 350F. Lightly grease a 13x9" baking pan.
2) Melt the chocolate and butter in a medium saucepan over low heat, stirring to blend. Remove pan from heat and whisk in sugar, eggs, and vanilla.
3) Stir in flour, baking powder, salt, and nuts. Spread into prepared pan. Bake for 25 minutes or until the brownies just begin to pull away from the sides of the pan. Brownies will be dry if overbaked! Cool pan slightly (or just until the brownies will no longer burn the roof of your mouth!). Cut into bars.

Nutrition Facts (per brownie):
Calories 202, Calories from Fat 104, Total Fat 11.6g, Saturated Fat 5.2g, Cholesterol 49mg, Sodium 146mg, Total Carbohydrates 23.8g, Dietary Fiber 1.3g, Sugars 16.8g, Protein 3.6g

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