COOKING RECIPES BY ROBERT LINXE WITH MICHELE CARLES LA MAISON DU CHOCOLAT
Extra Rich Brownies
2 ½ cups walnut pieces
½ pound bittersweet chocolate
(4 ounces Maracaibo, 4 ounces ordinary)
7 ½ ounces unsalted butter
¾ cup granulated almonds
Scant 1 cup granulated sugar
1 teaspoon baking soda
½ cup all-purpose flour
Preheat the oven to 350`. Grease an 8×10-inch rectangular baking pan.
Coarsely chop the walnuts. Break the chocolate into pieces and place in the top of a double boiler to melt. Add the butter and stir to blend. Remove from the heat. Set aside.
In another bowl, combine the baking soda and flour. Sift into the chocolate mixture. Stir to blend. Add the walnuts and stir again.
Transfer the batter to the prepared pan and bake for 20-25 minutes. Remove from the oven. Let stand for 5 minutes, then unmould onto a cooling rack and cool completely. Cut into 2-inch squares for servicing.
Tip: These are best served cold. The brownies will keep several days in an airtight container.