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I tweaked a brownie recipe in Midwest Living Magazine a few years ago to come up with this recipe for Fudgy Nut Brownies. This is an easy recipe but make sure you use bittersweet chocolate chips. Most cookie recipes call for semi-sweet chips, so you may want to double check the bag of chips you're buying or using to make sure you have bittersweet for this recipe!

Fudgy Nut Brownies

13 Tablespoons unsalted butter
1 cup (about 1/2 of a 11.5 oz. bag) bittersweet chocolate chips (I use Ghirardelli brand)
1 1/2 cups flour (no need to sift)
3/4 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla (real vanilla extract, not imitation is preferred)
1 1/2 cups coarsely chopped walnuts

Preheat oven to 325'F. Grease a 13"x9"x2" baking pan and set aside. Place the butter and chocolate chips in a heavy saucepan and melt over low heat, stirring constantly, until the chips are melted and combined with the butter. Set aside to cool. In a small bowl, combine the flour, baking powder, and salt and set this aside as well.

In a large bowl, beat eggs and sugar (a stand mixer or electric mixer is preferred). Add the cooled chocolate mixture and vanilla and mix well. Add the flour mixture and beat until just combined. Stir in walnuts. Pour the batter evenly into the greased baking pan. Bake at 325'F for approximately 35 minutes. (a toothpick inserted will come out fairly clean, but not completely clean as these are fudgy brownies!)

Cool and cut into squares. Makes about fifteen 2" brownies

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