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- Classic Chocolate Brownies
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Everyone has their favorite brownie recipe and this is one of ours. The success of a brownie depends not only on the ingredients, but also on not overbaking it.
Recipe by Master Chocolatier Ann Czaja
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 Dust with powdered sugar after cutting, or serve with vanilla ice cream. Try using a bar of Lindt Excellence 70% Cocoa in place of one Bittersweet bar for a more intense brownie. Substitute pecans or almonds for the walnuts. Store in an airtight container. 
- Ingredients:
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- 3 bars (3.5 ounces/100 grams each) Lindt Bittersweet Chocolate, chopped
- 1/3 cup (75 grams) butter
- 3 eggs
- ¾ cup (150 grams) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (120 grams) flour
- 1 cup (150 grams) chopped walnuts
- Method:
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- Preheat oven to 350°F (180°C).
- Grease an 8 x 8-inch (20 x 20-centimeter) square baking pan and line with parchment paper.
- Melt the chopped chocolate and butter. To melt the chocolate, finely chop the chocolate and melt in a heat proof bowl over barely simmering water or in a microwave oven on medium-high power (30-45 second intervals, stirring in between).
- Stir constantly
- Remove from the heat and let cool slightly.
- Beat together the eggs, sugar, vanilla, and salt until well combined.
- Add the melted chocolate, and beat gently by hand or on a low setting on a mixer until evenly incorporated.
- Add the flour and walnuts, and mix until just combined.
- Pour the mixture into the prepared pan and bake approximately 20 minutes.
- Yield:
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Approximately 25 small brownies -
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