Recipe: Deep Dish Fudge Brownies

DEEP DISH FUDGE BROWNIES

These chewy-fudgy brownies are thicker than the classic fudge brownies. The batter is sturdy enough to trap such additions as chopped nuts, chocolate chips, coconut or bits of crunchy toffee.

3/4 cup unsifted all-purpose flour
3/4 cup unsifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 pound unsalted butter, melted and cooled
4 ounces (4 squares) unsweetened chocolate, melted and cooled
1 3/4 cups superfine sugar
4 extra-large eggs
2 teaspoons vanilla extract
3/4 cup chopped walnuts, almonds, or pecans (optional)
OPTIONAL TOPPING:
1/2 cup chopped walnuts, almonds, or pecans

Preheat the oven to 350 degrees. Butter and flour a 9- by 9-inch baking pan.

Sift together the all-purpose flour, cake flour, baking powder, and salt.

Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract. Add the dry ingredients and stir to form a batter. If using, stir in the 3/4 cup chopped nuts of your choice.

Pour and scrape the batter into the prepared pan; spread the batter evenly. If using, sprinkle the remaining 1/2 cup chopped nuts evenly over the top if desired.

Bake the brownies for 30 to 33 minutes, or until just set.

Cool the brownies completely in the pan on a rack. Cut into 2 1/4- by 2 1/4-inch squares. Remove the brownies from the pan using a metal spatula. Store in an airtight tin.

Makes sixteen (2 1/4- by 2 1/4-inch) brownies
Source: Brownies and Blondies by Lisa Yockelson