Brownie Classic Mamas JustLike - walnuts

Method

• Place oven rack so 13 x 9 pan will sit in middle of oven.
• Temp: 330 degrees.
• 18" foil folded lengthwise to 8" wide - push into pan bottom long way.
• 14" foil 12" wide - place into pan bottom across width.
• The overhang acts as handles to remove entire baked brownie after cooling.
• Coat foil with nonstick cooking spray (this method works great by the way).
• Spread the WALNUTS on a cookie sheet and roast for about 8 minutes.
• Set aside.
• In small mixing bowl whisk together FLOUR, SALT, BAKING POWDER.
• Set aside.
• In large bowl melt CHOCOLATE and BUTTER in a sauce pan of near boiling water (on stove simmering).
• If butter is right out of refrigerator this is 10 minutes or so.
• Stir this occasionally until smooth.
• Remove hot bowl from sauce pan and gradually whisk in SUGAR.
• Add EGGS one at a time whisking EACH in thoroughly.
• Whisk in VANILLA.
• With a rubber spatula, add one third of the FLOUR MIXTURE at a time folding in fully each time.
• I add the WALNUTS as the last third becomes blended.
• Transfer into baking pan on top of oiled foil strips, smooth out.
• BAKE at 330 degrees for 35 minutes.
• If toothpick pushed into center comes out with a couple crumbs, it's done.
• My oven requires 40 minutes.
• Cool to room temperature (2 hours) and lift out with foil "handles".
• Cut into 2" squares and serve.
• That's what original directions say.
• Tip: After cool, I lift whole "cake" to break it loose (doesn't take much at all) and leave it in dish.
• Put a cutting board on top and flip the whole thing.
• Now, on cutting board peel foil off and put back baking dish back on and flip back.
• NOW, cut it up.
• Baking dish is a serving dish with easily removed 2" brownies!
• Tip2: After cooling for a little while I put it on my granite top and move it every ten minutes.
• When I want a brownie quicker, this helps that pesky room temperature thing quite a bit.
• Sorry laminate counter top guys.
• Don't ruin your counters with hot stuff.