My Family's Chocolate Fudge Brownie Recipe

from baking911.com website

YIELDS: 2 8x8. 16sq @ = 32 sq
COMMENTS: thin coz it was suppose to be 9x13 for thin brownies and 8x8 for thicker one. Semi moist and cakey, very sweet. Denser when chilled. Nice crunchy/crusty sides

CHANGES:
½ c margarine = for ½ c butter
3 eggs = 1 egg + 2 eggs (which has double yolks, removed 1 yolk) = 4 yolks in 3 eggs
Cashew nuts on top of 1 baking pan (while the other one is plain) instead of mixing into the batter

EQUIPMENT: Lowest rack, insulated
350 º = 20 min
325º = 15 min (already set at 10min, but the sides didn’t pull away so I baked 5min more)

PROCEDURE:
1. Sifted 3x the dry ingr into 2 greaseproof paper. Melt margarine and chocolate in microwave
2. Beat egg and van then add sugar gradually. Have to whisk continuously or else the sugar will cook the egg
3. Add chocolate to egg mixture.
4. Fold the dry in. Noticed that it didn’t have much bubbles in the batter. Maybe because I fold the chocolate into the BEATEN egg, instead of the other way around (whisking the eggs 1 by 1 into the chocolate mixture)
5. I had a hard time removing the liners from the brownies

RECIPE:
1 c unbleached all-purpose flour
1 t baking powder
1/2 t salt
1 stick (8 tablespoons) unsalted butter4 sq (4-ounces) bittersweet chocolate, chopped
4 large eggs
1 T vanilla extract (We like a strong vanilla taste. You can cut it to 1-1/2 t)
2 cups sugar
1 cup chopped walnuts

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly grease an 8x8-inch pan for thick brownies or a 9x13-inch baking pan for thinner ones.
2. In a medium bowl, blend the flour, baking powder and salt. Set aside.
3. Melt the butter in a small saucepan, until just melted, being careful not to burn. Remove from heat. Add in chopped chocolate and stir until melted. Let cool until slightly warm.
4. Lightly beat the eggs and vanilla until just combined, by hand, in a medium size bowl. Stir in sugar. Mix in the cooled melted butter and chocolate until smooth. Do NOT beat. Fold in flour mixture and when almost combined, add in walnuts until combined.
5. Scrape batter into pan and smooth. Tap pan lightly on the countertop a few times to remove excess air bubbles.
6. Bake in the 9x13-inch pan for 25-35 minutes; the 8x8-inch pan for 35-45 minutes (or longer) or until a toothpick inserted in the center of the pan comes out just slightly moist. Will puff in the oven and then fall and crack. The brownies should also sound hollow when tapped. They may seem a bit underdone on the inside but will harden as they cool. Do NOT overbake.
7. Cool in the pan on a wire cooling rack before cutting into squares.