Chocolate Chip Brownies

Yield: 12 to 16 servings
Time: About 1 hour, partially unattended

Oil or butter for greasing the pan
½ cup almonds, hazelnuts, or walnuts
¾ cup flour
½ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch slices
6 ounces unsweetened chocolate, roughly chopped
1¾ cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips

1. Heat the oven to 350°F. Line the bottom and sides of an 8- or 9-inch square or round pan with foil or parchment paper and grease the lining. Put the nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.

2. Put the butter and chocolate in a large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth. (Or combine the butter and chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until they melt.) Remove from the heat and stir in the sugar. Beat together the eggs and vanilla in a small bowl, then add the egg mixture to the saucepan and stir to combine. Stir in first the flour mixture, then the chocolate chips, and transfer the batter to the greased pan.

3. Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and serving. (The brownies will keep for a few days wrapped in foil or parchment paper at room temperature.)

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