Decorum Fudgey Brownies
6 oz. Butter ( cut into medium size pieces)
16 oz. 58% to 60 % Dark Chocolate Couverture (chips or chopped chocolate)
1 1/2 C. Granulated Sugar or Coconut Sugar
1/2 tsp. Salt
4 ea. Lg. Whole Eggs
3/4 C. All Purpose Flour
1 C. Chopped Toasted Walnuts (optional)
Preheat oven to 300 degrees
9 X 9 baking pan, Medium size sauce pot, medium size stainless steel mixing bowl, rubber spatula, whisk, measuring cup, measuring spoon,
Place a small pot about 1/3 full of water on the stove and heat to a simmer.
Place the butter and chocolate in a medium size bowl and place over the simmering water and stir with a rubber spatula until melted and smooth.
Take off the heat, pour the sugar and salt into the chocolate and with a whisk, mix together.
Add the eggs into the chocolate and mix until chocolate is smooth and ingredients are well combined.
Fold in the flour and mix until well combined, you should have a nice dark batter.
If adding walnuts fold them into the batter.
Coat your baking pan with pan spray and pour the brownie batter into the pan.
Place in the center of the oven and bake at 300 degrees for about 25 to 30 minutes or until brownie looks moist but set when you touch it. If you want your brownie to be more fudgy and moist bake it closer to 25 minutes, if you like it a little more done, bake it a few minutes longer than 30 minutes.
Remove from oven and let cool for I hour before slicing