This recipe is an amended version of one used by the late film star Katharine Hepburn.
4 ounces unsweetened chocolate, chopped3/4 cup walnuts or pecans, toasted, chopped; see cook’s notesStart this recipe by toasting nuts to allow them to cool. Place nuts in a single layer on rimmed baking sheet. Toast in a 350-degree oven until lightly browned, about 4 to 6 minutes. Keep an eye on them because nuts burn easily. Cool.1. Butter an 8-inch square baking dish and lightly dust with flour, tapping out excess flour. Adjust oven rack to middle position and preheat to 325 degrees.
2. In a medium saucepan, melt butter on medium heat. It should only be hot enough to barely melt butter; do not let it get sizzling hot. Add chopped chocolate and stir over low heat to melt chocolate. Remove from heat and mix in sugar, then eggs and vanilla. 3. Stir in flour and salt, then the nuts and chocolate chips. Scrape the mixture into prepared pan, evening it out and pushing mixture into corners. Bake 30 minutes. . Cool on wire rack. Brownies can be stored at room temperature in an airtight container for up to 3 days.Cooking question? Contact Cathy Thomas at [email protected]
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