Posted by bakinghistory on July 12, 2007
Fudgy, moist, chocolaty, and full of walnuts.
From the original recipe by Maria Willett Howard
In “Lowney’s Cook Book” 1912–USA
1/4 cup (57 g) butter (room temperature)
3/4 cup (95 g) flour
1 cup (200 g) brown sugar
1 egg (room temperature)
3 squares (90 g) unsweetened chocolate, melted and cooled
1 cup (120 g) shelled walnuts pieces
1/4 tsp (1.5 g) salt
Cream the butter, add gradually the brown sugar, add the egg and beat until well incorporated, then add the melted chocolate. Stir in the flour sifted with the salt and finally fold in the walnut pieces.
Place the batter into an 8×8-inch (20×20 cm) square pan lined with aluminum foil (cut the foil large enough to overhang from the sides of the pan) smoothing it with the back of a spoon and bake in a preheated oven (325°F-165°C) for about 25 minutes, until a toothpick comes out slightly moist. It is important not to over bake them.
Use the foil to take the cooked brownie out of the pan and transfer on a rack to cool. When cold cut the brownie into 9 squares and peel off the foil.
This entry was posted on July 12, 2007 at 9:07 pm and is filed under American Cooking, Chocolate, Cookies, Bars, & Biscotti. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.