Amazing Tappan Hill Brownies

Yield: 20 brownies

Prep Time: 20

Cook Time: 35

Total Time: 55

Ingredients

8 ounces (227 g) semisweet baking chocolate, chocolate bar not chocolate chips
2 ounces (57 g) unsweetened baking chocolate
1 cup (227 g) salted butter
½ cup (71 g) flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 large eggs
1 cup plus 2 tablespoons granulated sugar
1 tablespoon pure vanilla extract
1 ½ cups (255 g) semisweet chocolate chips
1 ½ cups chopped walnuts, optional

Instructions

Preheat the oven to 350 degrees F. Lightly coat an 8X11-inch baking pan with nonstick cooking spray and set aside.
Coarsely chop the semisweet and unsweetened baking chocolate. Melt the butter in a saucepan and bring to a low simmer. Add the chocolate, remove from the heat and stir until the chocolate is completely melted.
In a small bowl combine the flour, baking powder, and salt and set aside.
In a medium bowl, combine the eggs and sugar and beat with an electric mixer (handheld or stand mixer) until the mixture is very thick and forms ribbons when you lift the beaters away from the batter (5-6 minutes). Mix in the vanilla. Add the melted chocolate and mix until just combined.
Fold in the flour mixture with a spatula. Stir in the chocolate chips and nuts (if using).
Spread the batter in the greased baking pan. Bake for 30-35 minutes until a toothpick inserted int he center comes out with a bit of gooey batter clinging to it (don't overbake!).
Cool completely in the pan. Refrigerate until ready to serve (these are divine chilled or frozen!).

Notes

Baking Pan: pan size matters here. I know it might be annoying to have to buy an 8X11-inch baking pan (the disposable kind work just fine) but the brownie recipe won't bake as well in a larger (9X13) or smaller (8X8) inch pan.

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