5 oz. bittersweet chocolate, finely chopped
2 1/4 sticks unsalted butter at room temp
4 large eggs, at room temp, lightly beaten
1 1/4 cups sugar
1 cup all-purpose flour
1 1/4 cups pecans or walnuts, lightly toasted, and coarsely chopped
1. Preheat oven to 350. Butter a 9x12 inch baking pan, fit the bottom with parchment paper, butter the paper, then dust the inside of pan with flour.
2. Melt chocolate. Remove from heat and cool slightly (to no more than 114 degrees).
3. Working in a bowl with a flexible rubber spatula, beat the butter until it is smooth and creamy but not airy. Stir in the chocolate. Gradually add the eggs, then add the sugar, followed by the flour and nuts, stirring only until each ingredient is incorporated. Do not beat or aerate.
4. Scrape the batter into the pan and smooth with spatula. Bake for 19 to 22 minutes; the top will be dry, but a knife inserted in center will come out wet. Transfer to a cooling rack and allow to cool for 20 to 30 minutes.
5. Unmold brownies. Turn them over to cool to room temperature.
Makes: 18
Source: "Chocolate Desserts by Pierre Herme"
Prepared by: Frith for the July 2004 meeting