3/4 cup (1 1/2 sticks) H-E-B Butter
2 bars (4 ounces each) Ghirardelli Semisweet OR Bittersweet Chocolate
2 cups Domino Granulated Sugar
1/2 teaspoon Alessi Sea Salt
4 large H-E-B Eggs
1 1/2 cups flour
1 tablespoon Morton & Bassett Vanilla Extract
1 1/2 cups chopped Azar Walnuts OR Pecans
Heat oven to 350 degrees F. Spread 1/2 tablespoon butter over bottom and sides of a 9 x 13
-inch baking dish.
Break or cut chocolate into 1-inch pieces. Melt butter and chocolate together in a 2-quart
saucepan over Low heat; stir to blend and remove immediately from heat. Whisk in sugar an
d salt. Add eggs, one at a time, and whisk to blend well after each addition.
Stir in flour, 1/2 cup at a time, and vanilla, until just blended; add nuts and stir.
Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies are set and just be
ginning to brown at edges. Do not overcook. Remove from oven and place pan on a wire rack
to cool 20 to 60 minutes. Cut into squares and serve warm
No Nutritional Information Available