Boston Cooking School Brownies
Photo: Andre Baranowski
16 tbsp. butter, plus more for greasing
4 oz. unsweetened chocolate
2 cups sugar
2 eggs, beaten
1 1/2 tsp. vanilla extract
1 cup roughly chopped walnuts
1 cup flour
1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
2. Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts and flour and stir until incorporated.
3. Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
MAKES 9 BROWNIES
Ratings & Reviews (1)
i decided on this recipe over the 3 in the mag because it had twice as much butter, sugar and chocolate as the hepburn brownies. we had them with ice cream tonight and they were given the thumbs up. and they are so rich that no one wanted seconds. i hand-cut walnut halves so they were chunky- nice with the richness of the brownie. oh, and one needs ice cream to "cut the sweet" a bit. yep, they're keepers. now i'm going to try the hepburn's.
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