Chocolate Brownies

I got this amazing baking cookbook, while I was in Portland last month and I couldn't wait to share my baking adventures with you. Its called "Bake, The Essential Companion," by Alison Thompson. I switched out dark chocolate, for milk chocolate and semi sweet chocolate, from the original recipe.

Ingredients:

2 1/2 cups chopped dark chocolate
1 cup unsalted butter, diced
4 eggs
1 3/4 cups superfine sugar
1 1/3 cups all-purpose flour
1 1/4 cups chopped dark chocolate, extra
1 1/4 cups finely chopped walnuts

1. Preheat the oven to 325 degrees. Line a 8-in x 12-in brownie pan with parchment baking paper.

2. Melt the chocolate and butter together in a double boiler or in the microwave until smooth.

3. Whip the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment, on high speed for 10-minutes until pale and creamy. Fold in the melted chocolate. Sift the flour into the bowl and add the extra chocolate and walnuts. Fold gently until combined. Pour the mixture into the prepared pan.

4. Bake the brownies for 30-40 minutes, until risen and firm to the touch. Allow to cool completely in the pan, then cut into squares.

So moist!

Lining the bottom of the pan, makes it easier to remove the brownies after they're baked.

I didn't have superfine sugar, but I placed granulated sugar in the Vitamix and pulsed it a few times. It actually turned out pretty close. 

I had to keep mixing and replacing the bowl bake in the microwave. 

Melted chocolate :)

Whisk that sugar and eggs!

Nice and fluffy.

Fold in the chocolate to the egg and sugar mixture.

Don't over mix it!

Add sifted flour, nuts and chopped chocolate.

Spread in the pan.

Bake for 30-40 minutes.

Enjoy with milk!