I like putting this in a heart-shaped pan, removing it from the pan while in the foil after it’s completely cooled, then setting the heart-shaped large brownie over Valentine’s baking paper for presentation. It makes a nice gift.
Preheat oven to 350˚. Beat 1/2 cup softened butter, 3/4 cups packed dark brown sugar, 1 large egg, and 1 teaspoon vanilla extract. By hand, stir in dry ingredients combined of 1 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add 2 ounces chopped Ghirardelli Semi-Sweet Chocolate; the same with Ghirardelli White Chocolate. Stir in 1/2 cup chopped walnuts. Spread into a greased foil-lined 9-inch pan, bake for 12 to 15 minutes.
When fresh from the oven, sprinkle evenly over the top with 2 more ounces, each, both kinds of chocolate bars chopped. Cover with foil and let set for 5 minutes to melt the chocolates. Remove the foil after 5 minutes is up, sprinkle with 1/2 chopped walnuts. Allow to cool completely before removing from the foil, then cutting into bars.
— Susan Nuyt, Skirt in the Kitchen
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