I know, I know....I can't believe I'm about to say this, but sometimes a huge 9x13 pan of brownies is just too much. Sometimes I just want one or two brownies and then I want them to all go away so I don't eat 5 more and give myself a stomach ache. I love this little recipe just for that reason. It makes an 8x8 inch pan of thick brownies with just enough walnuts to provide a crunch. Oh, and the batter is fabulous too.
Just Enough Brownies
3/4 cup unsalted butter (1 1/2 sticks)
1 cup dark chocolate chips (bittersweet ok)
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
1 cup walnuts (I use right out of the bag - chop if you prefer)
Preheat your oven to 350 degrees.
To prep your baking dish, butter an 8x8 inch pan then line with parchment paper. Allow the ends to hang over the edge of the pan to make for easy removal of brownies. Now butter the parchment paper so the brownies won't stick.
Melt butter and chocolate chips in a double boiler, stirring often. I use a glass bowl over a small pan of simmering water. Just make sure the water doesn't touch the bottom of the boil. Set aside to let cool a little.
In a separate bowl, whisk together the eggs and sugar. Add vanilla and stir. Whisk in chocolate mixture. Add flour, salt and baking powder and stir just until combined. Add walnuts and stir. Pour brownie batter into the buttered baking pan. Bake 45 to 50 minutes, until a toothpick inserted into the middle comes out clean.
Cool for 30 minutes then using the parchment paper "handles," remove from pan and place on a flat surface. Allow to cool completely, then cut into squares.