Extra Rich Brownies

Adapted from La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier Robert Linxe

These are very delicious - what I call my adult brownies. They are loaded with nuts, both ground almonds and lots of walnuts. They are best served cold.

Extra Rich Brownies

Adapted from La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier Robert Linxe

Makes about 20 small brownies

2-1/2 cups walnut pieces
1/2 pound highest quality bittersweet chocolate
7-1/2 ounces unsalted butter
4 eggs
1/4 cup ground almonds
Scant 1 cup granulated sugar
1 teaspoon baking soda
1/2 cup all-purpose flour

Preheat the oven to 350 degrees. Grease an 9 x9-inch baking pan, and dust the pan with cocoa powder.

Coarsely chop the walnuts. Break the chocolate into pieces, and place the pieces in the top of a double boiler to melt. Do not let the bottom of the double boiler hit the water in the bottom. Add the butter, and stir to blend as the butter melts. Alternatively, do this step in a microwave, but be cautious about overheating it. Once melted set the chocolate aside, away from any heat.

Combine the eggs, ground almonds, and sugar in a separate bowl. Add to the melted chocolate mixture, and stir to blend. Then put the baking soda and flour into yet another bowl, and stir with a fork to combine. Sift this into the chocolate mixture, and blend. Add the walnut pieces, 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 unmold into a cooling rack. Cool completely, then cut into 2-inch squares. Refrigerate until serving.

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