OCTOBER 'BITES' ~ BITTERSWEET BROWNIES

~ Nibbled dahlia petals

__________________

BITTERSWEET BROWNIES

~ Smacking yummy treats ... crusty on top and wonderfully gooey inside (from Bitter Sweet: Recipes and Tales From a Life in Chocolate)

______________

6 1/2 oz. favorite good bittersweet chocolate

7 Tbsp. unsalted butter

1 cup sugar

1 tsp. pure vanilla extract

1/4 tsp. salt

2 cold large eggs

1/2 cup flour

2/3 cup walnut or pecan pieces (optional)

• Position rack in lower third of oven; preheat to 350-degrees. Line bottom and sides of 8-inch square baking pan with parchment paper or foil, with an overhang on 2 opposite sides.
• Combine chocolate, butter, and sugar in medium heatproof bowl set in skillet of barely simmering water. Stir frequently until chocolate melts and mixture is smooth and hot enough that you remove finger quickly after dipping it in to test.
• Remove from skillet. Stir in sugar, vanilla, and salt with wooden spoon. Add eggs one at a time; incorporate first egg before adding next. Stir in flour; beat with wooden spoon or rubber spatula until batter is smooth and glossy and comes away from sides of bowl, 1 to 2 minutes. Scrape batter into pan; even out and sprinkle with nuts (if desired).
• Bake 20 minutes or until brownies begin t pull away from sides of pan. Surface will look dry but toothpick inserted in center will come out gooey. Let brownies cool completely on rack before serving. (16 servings)