Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Bittersweet or semisweet
Chocolate
3/4 lb Butter
6 Eggs
2 c Sugar
1 c Dark brown sugar
2 ts Vanilla extract
1/2 ts Salt
2 c All-purpose flour
3 c Coarsely chopped walnuts,
About 12 ounces
One 10 1/2 by 15 1/2-inch
Jelly roll pan, buttered and
Lined with parchment
Or wax paper

Cut chocolate and butter into 1-inch pieces and place in a dry bowl
or the top of a double boiler. Set over a pan of hot water and stir
occasionally until melted. Meanwhile, combine eggs with sugars,
vanilla and salt and whip on medium speed until light. Stir in
chocolate mixture and sift over and fold in flour. Stir in nuts.
Spread batter in pan and scatter more chopped nuts on surface, if
desired. Bake at 375 degrees about 40 minutes until firm, but still
moist. Cool in pan on rack. Cut into 2-inch squares to serve.

Serving: Serve as cookies, of course, or cut the brownies into 3-inch
squares and serve topped with ice cream for a lavishly rich dessert.

Storage: Keep the brownies tightly wrapped at room temperature or
wrap in a single layer and freeze.

Yield: 36 two inch squares

COOKING LIVE SHOW #CL9050

All recipes courtesy of Nick Malgieri

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