CHOCOLATE SEASON HAS ARRIVED. It’s finally getting cooler in last a few days in my city and surrounding area, but still has no sign of rain whatever over the month. Frankly I don’t remember when was the last time we had any drops of water from the sky. I had turned on the heater last night at first time in this fall. I made hearty vegetable soup and enjoyed almond cookies, and thought “chocolate season has come”, have to make one. It’s the great season to enjoy rich chocolate confections.
This recipe is my favorite, and perhaps the best recipe I know…it is not just more than rich fudgy brownies, it is the best brownies you ever have but you must use the best chocolate and butter you can find. That is all, nothing complicated and then you will never forget the taste forever.
This recipe seems to have a lot of walnuts but nuts are the best season too. The oil from new walnuts has exquisite taste and flavor which contribute exceptional flavor to the chocolate brownies. I believe they are wonderful together as a great matching partner. I need to write a story about walnuts, “Like Walnuts for Chocolate”. However bake slowly and not over baked.
EXTRA-RICH BROWNIES
Recipe adapted from La Maison Du Chocolat by Robert Linxe
Makes about 20 small brownies (9×9-inch baking pan)
Preparation: 20 minutes
Cooking time: 25 minutes
2½ cups (250g) walnuts pieces (coarsely chopped)
8 ounces (225g) bittersweet chocolate (65-72%), chopped
7½ ounces (210g) unsalted butter
4 large eggs (200g)
¾ cup (150g) granulated sugar (or a half granulated and a half brown)
½ cup (50g) almond meal
½ cup (70g) all-purpose flour, sifted
½ teaspoon baking powder, sifted (optional)
Preheat the oven to 350°F (180°C).
Grease an 8×10-inch or rectangular baking pan (or 9×9-inch).
Coarsely chop the walnuts. Set aside. In a medium-size bowl, melt the chocolate and butter over a double broiler of simmering water, stir well to blend. Remove from the heat and set aside.
In another mixing bowl, combine the eggs, sugar and ground almonds. Add to the melted chocolate to stir to blend. Add the flour mixture to blend, and Add the walnuts and stir again. Pour the batter to prepared pan and bake for 20-25 minutes. Remove from the oven. Let stand for 10 minutes, then unmold onto a cooling rack and cool completely. Cut into 2-inch squares.
Note. These are best served cold. The brownies will keep for several days in a airtight container at cool place.
“A steal baking pan bakes quicker (less time) while the pan made from aluminum takes a bit longer and it is desirable for this recipe.”
