Thursday, September 19, 2013

Very Chocolate Brownies

4 squares (1 ounce each) unsweetened chocolate
3/4 cup butter (no substitutes)
2 cups sugar 3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup coarsely chopped walnuts

1 cup (6 ounces) semisweet chocolate chips
1/4 cup water
2 tablespoons butter (no substitutes)
1 cup whipping cream, whipped

In a microwave or double boiler, melt chocolate and butter; cool for 10 minutes. Add sugar; mix well. Stir in eggs and vanilla. Add flour; mix well. Stir in the walnuts. Line a 13-in. x 9-in. x 2-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely. For topping, melt chocolate chips, water and butter in a microwave or double boiler; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.

Yield: 3 dozen.

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