I read up on 'brownies' and apparently there are three types of brownies in general. The fudgy kind, the cake-y kind, and the chewy kind. I vote for the chewy kind - always. And that is what I got. Crispy top and the chewy, chewy middle....
The Tollhouse Brownies
- 1 2/3 C granulated sugar
- 3/4C cocoa powder (I used a brand called Sun Valley - these have worked really well in all my brownies and other bakings)
- 3/4C butter (170g)
- 2 Tbsp strong coffee or water (I made very strong coffee with instant coffee)
- 2 large eggs
- 2 tsps vanilla extract
- 1 1/3 C all-purpose flour
- 1/2 tsp baking powder
- 1/4 ts salt
- 3/4 C chopped walnuts
- 1/4C chocolate chips or coarsely chopped chocolate bar (I used Nestle dark choc bits..they were awesome! I also added more than what's asked)
Combine butter and cocoa powder in a small bowl, and place over a pot of simmering water. Ensure that the water does not touch the bottom of the bowl. Add the coffee or water and stir to melt the ingredients.
In a medium sized bowl whisk together the eggs and the sugar. Add the vanilla. When the butter and chocolate have melted and come together, slowly stir the chocolate mixture into the sugar mixture. (Have the chocolate mixture cool down a bit before you do this so the eggs don't cook when you mix them together)
Add the flour, baking powder and salt in a separate bowl. Stir this into the chocolate and egg mixture and combine. Fold in the nuts, saving a handful to sprinkle on top.
Pour the batter into the pan, sprinkle chocolate chips or chocolate chunks and walnuts. Bake for 18-25 minutes depending on your oven. Remove from the oven and let it cool down before cutting it into bars.