As per your request last week, here is the recipe for the brownies.All
my chocolate for baking is from the Callebaut that you sell at Ludgate
Farms!
2 sticks butter, more for parchment paper (I use Crisco to make the
brownies non-dairy)
8 oz Callebaut bittersweet chocolate
4 eggs
1/2 tsp salt
1 cup dark brown sugar (light brown also fine)
1 cup granulated sugar
2 tsp vanilla extract
1 c flour
1/2 cup chopped walnuts or 1/4 cup whole walnuts, optional
Butter a 13 x 9 inch baking pan and line with buttered parchment paper.
Preheat over to 350 degrees. In top of double boiler set over barely
simmering water, melt butter and chocolate together. Cool slightly. In
a large bowl or mixer, whisk eggs. Add salt to the eggs, then sugars
and vanilla. Whisk in chocolate mixture. Fold in flour just until
combined. If using chopped walnuts, stir them in. Pour batter into
prepared pan. If using whole walnuts, arrange on top of batter. Bake
for 35-40 minutes or unitl shiny and beginning to crack on
top. Cool in pan on rack.