Chef Stuart's Ultimate Brownies
I have tried and tested a lot of brownie recipes but this one I have come up with is my best yet.
Recipe:
7 tablespoons unsalted butter, cut into pieces
12 ounces semisweet chocolate, chopped or chips
1 cup sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1/2 cup all-purpose flour
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
DIRECTIONS
1. Preheat the oven to 350°F.
2. Line an 8-inch square pan with 1 long lengths of parchment paper.
3. Lightly butter the parchment.
3. In a double boiler over low heat, melt the butter. Add the chocolate and stir by hand until it is melted.
4. Remove the pan from the heat and stir in the sugar and vanilla until combined.
5. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1.30 seconds—Stir in the chopped nuts.
5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)