Bittersweet Chocolate and Walnut Brownies

Name: Bittersweet Chocolate and Walnut Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 ounces unsweetened chocolate, finely chopped; 2 ounces semisweet chocolate, finely chopped; 6 tablespoons unsalted butter, cut into small pieces; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1/2 cup sugar; 1/4 cup firmly packed light brown sugar; 1 teaspoon pure vanilla extract; 1/3 cup all-purpose flour; 3 tablespoons cocoa powder; 1/8 teaspoon salt; 2/3 cup walnuts, coarsely chopped

Submitted by JLBurnell

"These are heartshaped brownies from samsclub.com. Estimated time"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 8

ingredients

2 ounces unsweetened chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into small pieces
1 large egg, at room temperature
1 large egg yolk, at room temperature
¹⁄₂ cup sugar
¹⁄₄ cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
¹⁄₃ cup all-purpose flour
3 tablespoons cocoa powder
¹⁄₈ teaspoon salt
²⁄₃ cup walnuts, coarsely chopped

directions

Center a rack in the oven and preheat to 350°F
Spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet.
Melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst.
Use an electric mixer to beat the egg and yolk in a bowl until frothy.
Add the sugars and whip until very thick and pale colored, about 5 minutes.
Add the melted chocolate mixture and blend completely.
Sift together the flour and cocoa powder and add the salt.
Add to the mixture in 3 stages, blending well after each addition. Stir in the walnuts.
Divide batter evenly among cavities of the pan. Bake 35 minutes, until a tester comes out slightly moist.
Remove from the oven and cool the pan on a rack.
Turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.

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RECIPE SUBMITTED BY

JLBurnell

I just turned 24 years old, and have been married for a little more than two years. My husband is my best friend, and I would be completely lost without him...which is why I scour this website looking for the perfect recipes to make for my sweetie!! I love comfort foods, sweets, ice cream ( Pretty much ALL things bad for you). I also love a good cup of coffee, and love love love green tea. However, I am trying very HARD to change my eating habits, and live a better lifestyle. So far its a losing battle, but at least I'm trying, right? ;) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> My Rating System: ***** Five Stars: LOVED IT! This will be in my collection for years to come. **** Four Stars: Pretty damn good, however, there is something I might alter, even if it's something small. *** Three Stars: This was alright, but I would have to really change something in order to keep it. ** Two Stars: Didn't really like. Probably will never make again. * One star: This just doesn't fit our taste, or did NOT turn out as posted. Will never make again.

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