Ingredients

• 4 squares of unsweetened baking chocolate (1 oz each)
• 2 sticks butter
• 4 eggs
• 2 cups sugar
• 1-1/3 cups cake flour
• 1 tsp baking powder
• 1 tsp salt
• 3/4 package semi-sweet chocolate chips
• 2 tsp vanilla extract
• 1/2 cup chopped walnuts

Preparation

1. Preheat oven to 330 degrees (about halfway between 325 and 350 on the dial)
2. In small saucepan, melt baking chocolate and butter over very low heat, stirring constantly.
3. Remove from heat.
4. In mixing bowl, beat eggs and add sugar gradually, beating continuously.
5. Sift together flour, baking powder, and salt.
6. Add chocolate butter mixture to egg mixture, beating continuously on low setting.
7. Slowly add flour mixture, beating continuously.
8. Add vanilla and chocolate chips, beating by hand.
9. Transfer mixture to 9x13 greased and floured baking pan.
10. Sprinkle nuts across top only.
11. Bake for 23-25 minutes or until corners remain firm and inner surface area shakes when you jiggle the pan.
12. Cool for 35-45 minutes in pan on cooling rack.
13. Cover tightly with aluminum foil and chill overnight in refrigerator.

Notes

These brownies will set-up while cooling. Better undercooked than overcooked. Be sure to store unused portions in the refrigerator. Thanks to Kim.

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