Ingredients:Oil or butter for greasing pan
1/2 cup almonds, hazelnuts, or walnuts
3/4 cup flour
1/2 tsp salt
12 tbsp unsalted butter, cut into 1/2 inch slices
6 oz unsweetened chocolate, roughly chopped
1 3/4 cups sugar
3 large eggs
2 tsp vanilla extract
1 cup milk chocolate chips
Directions:
1. Heat oven to 350. Grease bottom and sides of 8- or 9-inch pan. Put nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.
2. Put butter and chocolate in large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth. (Or combine in microwave-safe bowl in 30-second intervals, stirring after each interval, until melted). Remove from heat and stir in sugar. Beat together eggs and vanilla in a small bowl, then add egg mixture to saucepan and stir to combine. Stir in first the flour mixture, then chocolate chips, and transfer batter to greased pan.
3. Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and serving. (The brownies will keep for a few days wrapped in foil or parchment paper at room temperature.)
Notes:
- This recipe is from: http://www.slate.com/blogs/browbeat/2012/02/08/the_richest_fudgiest_brownies_a_recipe_with_chocolate_chips_and_ground_nuts.html
- When I make these again, I'll use a rectangle pan; this is solely based on my personal preferrence. The square pan made for pretty thick brownies.
- I used some milk chocolate chips and some semisweet.
Seriously, these were really good!
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