Darkly chocolate, richly vanilla
moist and fudgy in the center,
chewy on the edges
Hands-on time: 20 minutes
Oven time: 30 40 minutes
Make 16 bars
* 1 cup sugar
* 5 inch length of vanilla bean
* ½ cup (1 stick) unsalted butter
* 3½ – 4 ounces bittersweet or unsweetened chocolate, in pieces
* 1 tablespoon vanilla
* 2 eggs
* ½ teaspoon table salt
* 1 cup flour
* 1 cup chopped walnuts, preferably toasted (optional)
* Powdered sugar
Preheat the oven to 350F.
In a food processor, whiz the sugar and vanilla bean for several
minutes until the vanilla is in tiny flecks.
Meanwhile, melt the butter over low heat in a large saucepan. Add the
chocolate and stir until melted. Whisk in the vanilla and eggs, then
the sugar mixture, salt, flour and nuts.
Transfer the batter to a well-greased 8×8 cake pan and smooth the
surface. Bake for 30 40 minutes or until a knife inserted in the
center comes out clean. Cool and cut into 16 squares. If desired,
sprinkle with powdered sugar.
NUTRITION ESTIMATE Per brownie, without (with) walnuts: 172 (222) Cal;
47% (55%) from fat; 9(14)g Tot Fat; 5(6)g Sat Fat; 22(23)g Carb; 1g
Fiber; 85mg Sodium; 46mg Cholesterol; Weight Watchers 4 (5) points