Methods/steps
Pre-heat oven to 325 degrees.
Prepare a square 8x8x2 nonstick baking pan. Coat
evenly with butter, then sprinkle cocoa powder
to cover butter. Dispose of excess cocoa powder
by tapping pan upside down over the sink.
In a heavy pan (cast iron coated with enamel)
mix butter, brown sugar, bitter sweet chocolate,
and cocoa over medium heat.
Stir continuously until the butter and chocolate
has melted.
Remove pan from the heat and allow to cool for
2-3 minutes.
Mix in the vanilla and the salt.
Add eggs one at a time mixing well after each
addition.
When the eggs are well incorporated. Add the flour
all at once.
Mix with a wooden spoon until all the flour is
incorporated.
Stir in the walnuts mixing well.
Place the walnut halves on top of the batter 4
rows of 4 each.
Bake at 325 for 30 minutes.
Remove and cool on a rack about 2 hours. Then
refrigerate for an hour.
When cool cut into 16 brownies.
They keep for a week in the refrigerator.
About
Julie Logue-Riordan:
When needing a chocolate fix Julie heads to the
kitchen to whip up a batch of brownies. No ordinary
brownie, these are so good her friends refer to
them as addictive brownies because you can never
get enough of them. Starting to cook at the age
of 6 Julie Logue-Riordan has not tired of her
love. She is a graduate of L'Academie de Cuisine
and the CIA-Greystone. She apprenticed with the
former pastry chef of the White House, Roland
Mesnier, has worked and studied in France and
was a former director and teacher at L'Academie
de Cuisine. After living many years abroad in
Asia and Africa she now makes her home in Napa
and is a regular visitor to Ojai where she forages
in Marty Fujita's gard
©
Additional Tips
Cooks Notes: Baking in the small cupcake papers: Makes about 24. Use a heaping tablespoon per cup. Bake for 10 minutes then turn in oven for even cooking. Bake another 7 minutes.
When a toothpick is inserted it should be a little moist with a few crumbs on the toothpick.