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Soft and fudgy, these brownies are a chocoholic’s delight.
delicious
brownies
Preheat oven to 350°F. Lightly coat a 13x9x2-inch
rectangular pan with cooking spray or melted butter.
Place butter and both chocolates in a medium saucepan
and melt over low heat. Remove from heat; cool to
lukewarm – about 15 to 20 minutes. Place fl our, baking
powder and salt in a small bowl and stir; reserve.
Place the sugars and eggs in the Cuisinart
™
mixing bowl.
Insert the fl at mixing paddle. Mix on speed 1 for 30
seconds, then increase to speed 4 for 1½ to 2 minutes
until very thick and pale caramel in color. Reduce to
speed 1 and add the melted chocolate/butter mixture
and vanilla while mixing. Mix until completely blended,
about 1 minute; stop and scrape bowl. Sprinkle the fl our
mixture evenly over the chocolate mixture. Press Fold
to blend in the fl our, about 10 to 15 times. Add the
chocolate morsels and nuts to the bowl and press Fold
until just blended in. Pour into prepared pan and spread
evenly. Bake in the preheated 350°F oven until a cake
tester inserted into center comes out with a few moist
crumbs attached and top cracks in places, about 30
minutes – do not over-bake. Place the pan on a wire rack
to cool. (May be made 1 day ahead. Cover with foil and
let stand at room temperature.)
Cut brownies into squares to serve.
Note: You may change the brownies by omitting the
chocolate morsels and nuts and substituting 2 cups
of any of the following: chocolate covered raisins
or cranberries, chocolate covered peanuts, mini
candy “bites.”
cooking spray or melted butter
1½ cups (3 sticks) unsalted butter,
cut into pieces
12 ounces semisweet chocolate,
chopped
2
ounces unsweetened chocolate,
chopped
1
1
⁄
3
cups unbleached, all-purpose fl our
1½ teaspoons baking powder
½
teaspoon salt
¾
cup granulated sugar
¾
cup fi rmly packed brown sugar
4 large
eggs
2
teaspoons pure vanilla extract
1
cup semi-sweet chocolate morsels
1
cup chopped walnuts, toasted
Makes one 13x9-inch pan of brownies
