Deep Dish Fudge Brownies With Walnuts, Almonds, Or Pecans

Recipe Ingredients

3/4 cup	46g / 1.6oz	Unsifted all-purpose flour
3/4 cup	46g / 1.6oz	Unsifted cake flour
1/4 teaspoon	1.3ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 lb	227g / 8oz	Unsalted butter - melted and cooled
4 oz	113g	Unsweetened chocolate - (4 squares) - melted and cooled
1 3/4 cups	346g / 12oz	Superfine sugar
4		Extra-large Eggs
2 teaspoons	10ml	Vanilla extract
3/4 cup	69g / 2.4oz	Chopped walnuts, almonds, or pecans
		Optional Topping
1/2 cup	46g / 1.6oz	Chopped walnuts, almonds, or pecans

Recipe Instructions

Preheat the oven to 350 degrees. Butter and flour a 9- by 9-inch baking pan.

Sift together the all-purpose flour, cake flour, baking powder, and salt.

Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract. Add the dry ingredients and stir to form a batter. Stir in the 3/4 cup chopped nuts of your choice.

Pour and scrape the batter into the prepared pan; spread the batter evenly. Sprinkle the remaining chopped nuts evenly over the top if desired. Bake the brownies for 30 to 33 minutes, or until just set.

Cool the brownies completely in the pan on a rack. Cut into 2 1/4- by 2 1/4-inch squares. Remove the brownies from the pan using a metal spatula. Store in an airtight tin. This recipe yields sixteen 2 1/4- by 2 1/4-inch brownies.

Source:
BROWNIES AND BLONDIES by Lisa Yockelson (c) 1992 - Harper Collins, New York - 101 pages - $12.50 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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