I was looking for a chocolaty dessert for the beer and wine tasting dinner that the boyfriend and I hosted in Minneapolis when I ran across this recipe. I found it on the Food Network website, which directed me to Wuollet's website. They have the recipe right there on the webpage; how could they give away gold like that‽ Needless to say, I loved these. In fact, these may be my go-to brownies, like the brownie recipe that I pull out 30 years from now. I'm excited.
I've made them twice. I haven't even gotten them right yet, and I still feel this way about them. I overcooked them the first time I made them; they were pretty hard, delicious, but hard. The second time I undercooked them; they were gooey, but not in that good way (well, still good, but not perfect). I'll post an update and pictures next time I make them (hopefully third time's a charm).
OK, without further ado, Wuollet's Brownies Enormous:
• 3/4 cup butter
• 4 oz. unsweetened baking chocolate
• 2 cups sugar
• 3 large eggs
• 1 t vanilla
• 1 cup flour
• 1 cup large walnut pieces and chunks of premium-grade bar chocolate
- preheat oven to 350∘ F
- either microwave (on high for about 2 minutes) or melt in a double boiler the chocolate and butter
- mix in the next four ingredients - add each ingredient slowly and incorporate as much as possible before adding the next
- when the batter is well mixed, fold in the walnuts and chocolate (I prefer leaving the walnuts out and using all chocolate - Cadbury's dark chocolate bar is pretty killer here)
- pour into a 9x13 inch pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with "fudgy crumbs" not clean. if it comes out clean, the brownies will be over cooked
- cool and enjoy (or you know, just enjoy)
Wuollet recommends serving the brownies warm (nuked) with a dollop and/or giant scoop of vanilla ice cream with fresh raspberries or other seasonal fruit.