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1
Preheat oven to 350 degrees f.
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2
Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
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3
While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
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4
Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
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5
Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
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6
This can also be done over a double boiler.
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7
Allow chocolate mixture and roasted nuts to cool.
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8
Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
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9
Leave enough overhang on the lining to lift the brownies out of the pan when done.
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10
In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
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11
Shake to combine.
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12
This can be done in a bowl if you prefer.
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13
Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
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14
Add dry ingredients in three batches, fully incorporating each addition as you go.
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15
Spread mixture into prepared pan with an angled spatula or a large spoon.
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16
Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
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17
Cooking time varies all over the place depending on type of pan and your oven.
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18
I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
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19
Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
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20
You can rotate the pan halfway through the cooking process to even things out if desired.
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21
Cool in the pan on a rack.
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22
Remove from pan by lifting liner, place on a cutting board and cut into squares.
