Rosie's award-winning brownies

 
                       ROSIE'S AWARD-WINNING BROWNIES
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Brownies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Unsweetened chocolate
    8       tb           Unsalted butter, at room
                         -temperature
    1 1/4   c            Sugar
    1       tb           Sugar
      1/2   ts           Vanilla extract
      3/4   c            All-purpose flour
      1/2   c            Chopped walnuts
    2       tb           Chopped walnuts
 
   (From "Rosie's Bakery All Butter, Fresh Cream,
   Sugar-Packed, No-Holds-Barred Baking Book" by Judy
   Rosenberg. Workman. $12.95)
   
   Preheat the oven to 325'F. Lightly grease an 8" square
   pan with butter or vegetable oil.
   
   Melt the chocolate and butter in the top of a double
   boiler placed over simmering water. Cool the mixture
   for 5 minutes. Place the sugar in a medium-size mixing
   bowl and pour in the chocolate mixture. Using an
   electric mixer on medium speed, mix until blended,
   about 25 seconds. Scrape the bowl with a rubber
   spatula.
   
   Add the vanilla. With the mixer on medium-low speed,
   add the eggs one at a time, blending after each
   addition until the yolk is broken and dispersed, about
   10 seconds. Scrape the bowl after the last egg and
   blend until velvety, about 15 more seconds.
   
   Add the flour on low speed and mix for 20 seconds.
   Finish the mixing by hand, being certain to mix in any
   flour at the bottom of the bowl. Stir in 1/2 cup of
   the nuts.
   
   Spread the batter evenly in the prepared pan and
   sprinkle the remaining 2 tablespoons of nuts over the
   top.
   
   Bake the brownies on the center oven rack until a thin
   crust forms on top and a tester inserted in the center
   comes out with a moist crumb, about 35 minutes. The
   center of the brownies should never quite rise to the
   height of the edges.
   
   Remove the pan from the oven and place it on a rack to
   cool for 1 hour before cutting the brownies. Serve the
   next day - it takes a day for the flavor to set.
   
   Makes 9-12 brownies.
  
 
 
                    - - - - - - - - - - - - - - - - - -