Have you any idea what difference it might make to the mixture to grind the walnuts down to a fairly fine powder (so DH doesn't notice them) rather than just having them chopped? Should I perhaps reduce the amount of flour slightly? Especially as I'm likely to omit the teaspoon of vanilla.
I enjoy reading your recipes, and also thinking how I'll change them for cooking for DH and me,
Christine in Scotland, UK BST
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PREP TIME 20 MINUTES BAKE 25 MINUTES MAKES 24 BROWNEIS CALORIES PER SERVING 120
NEEDED 6 OUNCES SEMISWEET OR DARK CHOCOLATE CHIPS (70 PERCENT CACAO) 1/3 CUP UNSALTED BUTTER 2 LARGE EGGS ½ CUP SUGAR ½ CUP ALL-PURPOSE FLOUR ½ TEASPOON BAKING POWDER PINCH OF SALT 1 TEASPOON VANILLA EXTRACT 1 CUP CHOPPED WALNUTS
HOW TO MAKE
1. PREHEAT OVEN TO 350 F. SPRAY AN 8 INCH SQUARE PAN WITH COOKING SPRAY. 2. MELT THE CHOCOLATE CHIPS AND BUTTER OVER LOW HEAT IN A DOUBLE BROILER OR SMALL METAL BOWL OVER SIMMER WATER. 3. IN A LARGE BOWL USING AN ELTRIC MIXER ON MEDIUM SPEED, BEAT EGGS WITH SUGAR UNTIL THICK. STIR IN THE FLOUR, BAKING POWDER, AND SALT. ADD CHOCOLATE MIXTURE AND VANILLA, STIR WELL. STIR IN WALNUTS. POUR BATTER INTO PAN AND BAKE UNTIL TOOTH-PICK INSERTED IN CENTER COMES OUT CLEAN ABOUT 20 TO 25 MINUTES.
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