Bittersweet Chocolate Brownies

 

Bittersweet Chocolate Brownies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 73.

Another brownie recipe and this is one of the best. They have a whopping 8 ounces of chocolate and two cups of nuts. That is a lot of nuts and it is indeed very nutty. I used pecans instead of walnuts just because I'm not a big fan of walnuts. I used bourbon at the end but you can opt for rum, cognac or scotch. They are delicious and just a bite will satisfy your sweet and chocolate cravings.

2 oz. unsweetened chocolate
6 oz. semisweet chocolate
2 TBS. unsalted butter
7 oz. (2 cups) walnuts
1/2 cup sifted unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
3/4 cup granulated sugar
1/2 tsp. vanilla extract
2 tsp. dry powdered instant espresso
3 TBS. dark rum, cognac, scotch or bourbon

Adjust bottom oven rack one third up from the bottom. Preheat to 350. Prepare an 8x8x2 inch pan by lining it with foil. Butter the foil and place the pan in the freezer or refrigerator until ready to use.

In a double boiler, melt the chocolates and the butter over low heat. Set aside.

Sift together the flour, baking powder, and salt. Set aside.

Beat the eggs, sugar, vanilla and espresso on high speed for one minute. Add the melted chocolate mixture just to mix. Add the flour mixture just to mix.

Remove the bowl from the mixer and stir in the nuts.

Turn the mixture into the pan and smooth out.

Bake for 35-40 minutes. As soon as you bring it out of the oven, brush or drizzle the rum, cognac, scotch or bourbon over the top. Let it stand until cool.

Chill the cake before cutting for best results. They can be served cold or at room temperature.