steveandsarah, May-30-06 01:19:30:|
I encourage you to try the chocolate brownie cookies posted on this site. They are extremely good.
I also have a brownie recipe that might be worth trying. I made them a while ago, and they were good, as I recall (though this was when Max was about a month old...and my memories from that period are rather foggy...) but I think I overbaked them a little so they were drier than I would like. There are no nuts in the recipe, but I don't see why you couldn't add them. This is from CHOW magazine. If they turn out well you can always post the recipe!
Chow's Intense Brownies
Total time: 45 minutes
Active time: 15 minutes
Servings: 16 brownies
All the ingredients should be room temperature. Brownies will last three days in an airtight container.
6 oz bittersweet chocolate
1/2 cup (1 stick) unsalted ubtter
2 large eggs
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon brewed espresso
3/4 teaspoon salt
1 cup all-purpose flour.
1. Preheat oven to 350 F and place the rack in the middle of the oven. Line an 8x8 inch glass baking dish with aluminum foil.
2. In a medium saucepan over medium-low heat, stir the chocolate and butter together just until melted. Remove and set aside to cool to room temperature.
3. Mix together the eggs, sugar, cocoa powder, vanilla extract, espresso, and salt. Add the cooled chocolate and mix well. Fold the flour into the batter just until incorporated.
4. Turn the batter into the baking dish and bake until a tester comes out clean, about 25-30 minutes [or less!]. Place on a wire rack and cool completely before cutting.