Cookbook:Rich Brownies

| North American Cuisines

Rich brownies are cake-like but are denser and not springy or gooey.

Ingredients

 * 4 ounces (110 g) unsweetened baking chocolate
 * ⅔ cup (160 g / 1.6 dl) solid fat (e.g. margarine, butter, shortening, or lard)
 * 2 cups (450 g / 2.7 dl) baking sugar
 * 4 eggs
 * 1 tsp vanilla
 * 1¼ cup (300 g / 3 dl) flour
 * 1 tsp baking powder
 * 1 tsp salt
 * 1 cup (240 g / 2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)

Procedure

 * 1) Heat oven to 175 °C (350 °F).
 * 2) Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat, stirring often.
 * 3) Remove from heat.
 * 4) Mix in the sugar, eggs and vanilla.
 * 5) Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.
 * 6) Mix in the nuts.
 * 7) Spread into a 30x20 cm (13x9 in) baking pan, or into two 20x20 cm (8x8 in) baking pans.
 * 8) Bake for 30 minutes, or until brownies pull away from the sides of the pan.

Notes, tips, and variations

 * This works well with 3 Tablespoons of oil in place of the solid fat. When using lard, ⅓ cup should be about right.
 * Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one.