Norman Love’s brownies

March 09, 2011

Makes 32

Butter (for the pan) 8 ounces semisweet chocolate, broken up 1 1/4 cups (2 1/2 sticks) unsalted butter,cut up 2 1/4 cups flour 1 cup unsweetened cocoa powder Pinch of salt 8 eggs 2 1/2 cups sugar 1 1/2 teaspoons vanilla extract 2 1/2 cups chopped walnuts

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan. Line the bottom with parchment paper; butter the paper.

2. In a saucepan, combine the chocolate and butter. Cook over low heat until melted. Remove from the heat.

3. In a bowl, combine the flour, cocoa, and salt. Whisk to blend them.

4. In an electric mixer, beat the eggs, sugar, and vanilla at medium-high speed until thick and light in color.

5. Blend 1/3 of the egg mixture into the chocolate. Return all the chocolate mixture to the mixer bowl. Blend until smooth.

6. Beat in the flour mixture, then the walnuts.

7. Pour the batter into the pan and smooth the top. Bake for 30 minutes or until the top is just firm to the touch, but the center is still moist when pierced with a skewer.

8. Cool the brownies in the pan. Make 3 lengthwise cuts and 7 crosswise cuts to form 32 bars. Store in an airtight container.

Adapted from Norman Love Confections