My folks were out here this past week to celebrate the MasterChef premiere with AJ and me. I didn’t waste a minute asking them to whip up a few of the dishes that remind me of my childhood. I have lived over 3,000 miles away from them for over 10 years, so recipes are how I have learned to “visit” them in between our semi-annual get-togethers. But what a treat to have the two of them so close and to capture the subtle nuances that make a small handful of recipes so sacred to me! This brownie recipe is truly fantastic. Yes…I may be biased…but these are amazing. The ingredients are easy to keep on hand at all times and it comes together in minutes- perfect for “comfort dessert” after an I-just-need-some-chocolate kind of day or an impressive treat for pop-in guests. Virginia Belle…made with love.
- 8 Tbs (1 stick) butter, unsalted
- 2 squares Baker’s Chocolate, unsweetened
- 2 eggs, large
- 1 cup sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup all purpose, I like King Arthur’s
- 1/2 cup walnuts, coarsely chopped
- Preheat oven to 350F and butter a 9×9″ baker
- In a small sauce pan, melt chocolate squares and butter.
- Remove from heat and stir in sugar until granules begin to dissolve. Stir in eggs. Add vanilla and salt.
- Gently fold in flour. Do not overmix. Add walnuts and pour batter into baker.
- Bake 25-30 minutes. These brownies are meant to be gooey so the “toothpick test” will not work. Instead, I check them at 25 minutes by gently tapping the center with my finger. If the surface holds and has a slight bounce pull from oven and allow to cool slightly before slicing and serving a la mode.