The holiday cookie extravaganza week continues. I know this isn’t a cookie, but I love a little bit of chocolate on my holiday cookie tray. I under baked the brownie a bit and sprinkle with powdered sugar to give it a festive look. This treat comes from The Sweet Melissa Baking Book. It’s based off a Julia Child recipe. I guess that says it all. If it’s good enough for Julia, it’s good enough for me
Chocolate Walnut Brownies
adapted slightly from The Sweet Melissa Baking Book
1 cup unsalted butter
4 oz. unsweetened chocolate, chopped (I like Ghiradelli)
2 large eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon kosher salt
2/3 cups walnuts, toasted and coarsely chopped
Preheat oven to 350 degrees. Place rack in center of oven.
Line a 9×9 pan with foil and grease the foil.
In a double boiler, melt the butter and chocolate, mix until smooth.
Set aside to cool.
In another bowl, beat together the eggs, sugar and vanilla until pale yellow in color. Stir in the chocolate and butter until all ingredients are incorporated. Fold in the flour, kosher salt and walnuts. Do not over mix.
Pour the batter into the prepared pan and bake for about 30-35 minutes. When a toothpick is inserted in the middle, it should come out with a few moist crumbs attached. Let brownies cool completely.
After cooled completely, sprinkle with powdered sugar.
-If you are not a fan of walnuts, you may substitute chocolate chips. If you aren’t a fan of chocolate chips, I think you dialed the wrong number.