Ingredients

Instructions

  1. Preheat oven to 350 degrees f.
  2. Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
  3. While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
  4. Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
  5. Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
  6. This can also be done over a double boiler.
  7. Allow chocolate mixture and roasted nuts to cool.
  8. Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
  9. Leave enough overhang on the lining to lift the brownies out of the pan when done.
  10. In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
  11. Shake to combine.
  12. This can be done in a bowl if you prefer.
  13. Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
  14. Add dry ingredients in three batches, fully incorporating each addition as you go.
  15. Spread mixture into prepared pan with an angled spatula or a large spoon.
  16. Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
  17. Cooking time varies all over the place depending on type of pan and your oven.
  18. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
  19. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
  20. You can rotate the pan halfway through the cooking process to even things out if desired.
  21. Cool in the pan on a rack.
  22. Remove from pan by lifting liner, place on a cutting board and cut into squares.