Every now and then it is time for some sweets. I found this recipe in a flyer for Savuer magazine. It comes from the Boston Cooking School cookbook, Little Brown 1911. Is sounded so good I had to try it! These brownies are really good.Not many ingredients and I used Red Mill gluten free flour so Kris and I could have them.To get started gather up all the ingredients and begin by melting the butter and chocolate.Stir constantly until melted and smooth. Remove from heat.Now add the sugar, eggs and vanilla. Stir until batter is smooth. Add walnuts and flour. Stir to incorporate. Pour batter into a pan and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Cool for 2 hours, cut and serve. Enjoy!!
16 T butter, plus more for greasing the pan
4 oz unsweetened chocolate
2 cups sugar
2 eggs, beaten
1 1/2 t vanilla
1 cup walnuts, roughly chopped
1 cup gluten free flour
Heat oven to 325 degrees. Grease an 8 x8 baking pan with butter. Set aside.
Melt butter and choclate together in 2 qt sauce pan over low heat, stirring constantly. Remove pan from heat and stir in the sugar. Add the eggs and vanilla; stir until batter is smooth. Add walnuts and flour and stir until incorporated.
Pour batter into prepared baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool for at least 2 hours, cut and serve.