INGREDIENTS:
10 oz. bittersweet chocolate
1 1/2 Sticks unsalted butter
1/2 Cup unsweetened cocoa powder, sifted
4 Extra large eggs
1 Cup granulated sugar
1 Cup chopped walnuts or pecans
confectioners’ sugar for dusting

DIRECTIONS:
Preheat oven to 350.  Grease 8×10 pan & line with parchment paper.  Break up the chocolate into pieces & put into a heatproof bowl with the butter.  Set the bowl over a saucepan of simmering water ( don’t let the bottom touch the water): melt gently, stirring often.  Remove bowl from saucepan & stir in the cocoa.  Set aside to cool slightly.

In a separate mixing bowl beat eggs well with an electric mixer.  Add the sugar & beat until very light, frothy & doubled in volume.

Carefully fold melted choc. mixture into the eggs, using a large metal wooden spoon: then fold in the nuts.  Transfer batter to pan & spread evenly.

Bake for 25-30min., until the brownies are just firm to the touch but with a still slightly soft center.  Dust with icing sugar.

ALLERGEN INFORMATION: Gluten Free, Yeast Free