This brownie worth knowing is originally from Zingerman's in Ann Arbor, Michigan. What's magic about it? It's the extra-fudgy flavor and the gooey texture.
13 Tablespoons butter (no substitutes)
6 1/2 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups sifted cake flour or all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups sugar
1 1/4 teaspoon vanilla extract
1 1/4 cups coarsely chopped walnuts, toasted
Grease a 9 x 13 x 2 inch baking pan, set aside.
In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly until chocolate is melted and smooth.
Set aside to cool.
In a small bowl, stir together flour, baking powder and salt.
In a large mixing bowl, beat eggs and sugar wtih an electric mixer on high speed for 5 minutes, or until lemon-colored and fluffy, scraping sides of bowl occasionally.
Add cooled chocolate mixure and vanilla.
Beat on low speed until combined.
Add flour mixture.
Beat on low speed until combined, scraping sides of bowl.
Stir in walnuts.
Spread the batter in prepared pan.
Bake in a 325° F oven for 30 minutes, or until brownies appear set.
Cool in pan on a wire rack.
Posted by Nancy K
From an article entitled 20 best Brownie recipes by Midwest Living Magazine.