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| Chef | |
| Submitted | August 29th 2010 |
| Cuisine | American |
| Category | Dessert |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
85g butter
225g chocolate, chopped
150g sugar
1 tsp vanilla extract
2 large eggs, room temperature
35g all-purpose flour
135g chopped nuts (1 c+/-, walnut, hazelnuts or pecans, toasted)
A great variation on brownies. Very close to flour-less chocolate cake, with only a 1/4 c of flour.
Directions
Preheat oven to 175C or 350F,
Line a 9-inch square pan with parchment
Lightly spray with oil
In a medium saucepan, melt butter, then add chocolate and mix until very smooth.
Remove from heat and add sugar and vanilla until combined.
Beat in eggs, one at a time.
ADD FLOUR AND STIR ENERGETICALLY FOR ONE FULL MINUTE. The batter should become smooth and glossy, and pull away a bit from the sides of the pan.
Stir in chopped nuts, then put into baking pan, then into oven until center feels almost set, about 30 minutes. Don't overbake!!!
Let cool completely. Remove from pan, cut and serve!
In a medium saucepan, melt butter, then add chocolate and mix until very smooth.
Remove from heat and add sugar and vanilla until combined.
Beat in eggs, one at a time.
ADD FLOUR AND STIR ENERGETICALLY FOR ONE FULL MINUTE. The batter should become smooth and glossy, and pull away a bit from the sides of the pan.
Stir in chopped nuts, then put into baking pan, then into oven until center feels almost set, about 30 minutes. Don't overbake!!!
Let cool completely. Remove from pan, cut and serve!
Citation: Robert Steinberg, David Lebovitz