"Medium Rare" Brownies

 

"Medium Rare" Brownies

I have never been good at following directions exactly, even my own, so this is at least the fourth iteration of Nora's brownies. But you won't be disappointed. You can even substitute gluten-free Cup 4 Cup flour with no noticeable difference.The last time I made them I even added some sea salt just for fun. The key is to use a high quality chocolate such as Scharffenberger, Valrhona or Callebaut. The other warning, prominent in Grace Goldstein's handwriting, is to not overbake them. I wait until the surface of the baking brownie just begins to crack before taking them out of the oven. As the pan cools, the gooey center, rich with butter will solidify. These freeze very well and I often wrap some, freeze and microwave for an individual treat. Click here for the story behind the brownies.

3 ½  sticks unsalted butter
5 ounces bitter chocolate (I recommend a high quality chocolate such as Valrhona, Scharffen Berger,     
                                          or Guittard or Callebaut)
5 ounces semisweet chocolate
8 large eggs
3 ½  cups sugar
1¾ cup all-purpose flour
3 ¾  cups walnuts, chopped
1 tablespoon vanilla
1 teaspoon sea salt (optional)

Preheat oven to 325 degrees

Melt the chocolate and butter together in a small saucepan over very low heat or in the top of a double boiler.  Beat the eggs with an electric mixer until light and fluffy.  Add sugar, then the hot chocolate mixture and vanilla and optional sea salt.  Fold in flour, then the walnuts. Pour the batter into two greased and floured 9 x 9-inch pans and bake for approximately 30-35 minutes.  The brownies should be chewy, not dry or cake like.  Do not overcook. You can easily freeze a batch to serve later.

Makes 32 brownies.

Wrapped brownies