by Sara Foster, Foster’s Market, Durham, North Carolina
Makes 1 dozen large brownies
These brownies are so moist they can be made several days in advance; wrap tightly and refrigerate until ready to serve. Remove them from the refrigerator several hours before serving or warm in the oven and serve with a few different ice cream choices.
- 4 cups semisweet chocolate chips
- 1½ cups sugar
- 1½ sticks unsalted butter
- ¼ cup water
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup coarsely chopped walnuts
Preheat the oven to 325°F.
Lightly grease and flour a 13- by 9- by 2-inch baking pan and set aside.
To a saucepan, add 2 cups of the chocolate chips, sugar, butter, and water together over low heat, stirring constantly until the sugar is dissolved and chocolate and butter melt. Remove from the heat, place in a large bowl, and cool slightly.
Stir the eggs and vanilla into the chocolate mixture until well blended.
In a separate bowl, stir together the flour, baking powder, and salt to mix. Add the flour mixture to the butter mixture and mix just until all the dry ingredients are moistened. Do not over mix.
Fold in the walnuts and remaining chocolate chips and stir to combine. Spread the batter evenly into the prepared pan. Bake 40 to 45 minutes, until the brownies are firm to the touch. They will be slightly soft in the center when tested with a toothpick. Remove from the oven and let cool before cutting.
Trim the edges and cut into bars about 2½- by 3-inches each. Serve topped with ice cream of your choice.