Black Angus Brownies
1/4 pound (1/2 cup) unsalted butter
2 ounces unsweetened chocolate
2 large eggs
1 cup sugar
1 Tbsp pure vanilla extract
1/3 cup unbleached all-purpose flour, sifted
1 cup coarsely chopped walnuts
Powdered sugar, for dusting
Combine the butter and chocolate in a small pan over low heat. Stir until melted and smooth. Set aside to cool.
Preheat oven to 350° F. Position a rack in the middle of the oven. Butter and flour an 8-inch square baking pan.
Place the eggs, sugar and vanilla extract in a mixing bowl. Using an electric mixer, beat until smooth. Beat in the cooled chocolate mixture. Add the sifted flour and beat for several minutes to blend thoroughly. Then fold in the walnuts by hand.
Pour the batter into the prepared pan and smooth the top. Place in the oven and bake until the brownies test done when a toothpick inserted in the center comes out clean, about 25 minutes. Let cool on a wire rack.
Dust liberally with powdered sugar; the top should be shrouded in the sugar. Cut into squares to serve.
Makes 16 squares.
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