- 7 oz unsweetened chocolate
- 7 oz unsalted butter
- 7 ½ oz granulated cane sugar
- 5 oz brown cane sugar
- 2 tsp pure vanilla extract
- Large eggs - 4 eggs (*because weights vary from egg to egg, make sure measures scant 1 cup)
- 6 oz semi-sweet chocolate chips
- 11 oz high quality milk chocolate chunks
- ½ pound, coarsely chopped walnuts
- 1 cup plus 2 ½ tbsp** unbleached all-purpose flour
- ¼ tsp salt
- Preheat oven to 350 degrees. If you have a convection oven, set the oven at 325 degrees and turn on the fan.
- Take out eggs to bring to room temperature.
- Butter a 9x13 pan and set aside.
- Melt butter and unsweetened chocolate in a double boiler (you can place a metal bowl on top of a pot, that is filled with 3 inches of simmering water. Stir occasionally and remove from heat once butter and chocolate are smooth
- Pour melted butter/chocolate mixture over sugars and combine until smooth.
- Add vanilla
- Lightly mix eggs in a separate bowl. To ensure eggs are tempered, add about a cup of the chocolate mixture into the eggs and combine. This will neutralize the difference in temperature and prevent scrambled eggs in your chocolate.
- Add the egg/chocolate combination to the chocolate mixture.
- Combine by folding gently.
- Add the chocolates and walnuts
- Add the salt to the flour then sift into the chocolate mixture. Fold the flour into the chocolate mixture but do not overmix.
- Pour into the pan and smooth out evenly with an offset knife.
- Bake for 12 minutes, then turn and bake for another 11 minutes. When done the brownie should pull away from the edges and feel a little springy.
- Allow to cool completely before cutting or removing from pan
Bake: 350 degrees in standard oven, 325 degrees in a convection oven for 23 – 25 minutes.
* How to Measure Flour: Fluff the flour in the container, then lightly spoon into measuring cup that is overfilled. Finish by leveling off with a straight edge, such as the back of a knife.