Diana's Desserts - www.dianasdesserts.com

Walnut Crunch Brownies

Servings: 20
Walnut Crunch:
1 cup coarsely chopped walnuts
1 tablespoon firmly packed light brown sugar
1 tablespoon unsalted butter, melted

Brownie Batter:
1 cup all-purpose flour
1/3 cup cake flour
1/3 cup plus 1 tablespoon unsweetened alkalized (Dutch-Processed) cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract

Make the Walnut Crunch:
Preheat oven to 325°F (160°C). Line a 9 x 13 x 2-inch square baking pan with aluminum foil, letting the foil extend 2 inches beyond the long sides of pan. Spray foil with nonstick cooking spray. Mix walnuts, brown sugar and melted butter in small mixing bowl. Set aside.

Make the Brownie Batter:
1. Sift all-purpose flour, cake flour, cocoa, baking powder and salt. Mix 2 bars chopped chocolate with 1 1/2 tsp. of the flour mixture and set aside.

2. Place butter and 3 bars chopped chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.

3. Whisk eggs in mixing bowl for 1 minute. Add sugar and whisk until blended. Add melted chocolate mixture and vanilla; whisk until blended. Add flour mixture and whisk just until mixed. Stir in chopped chocolate mixture. Spread batter in prepared pan. Sprinkle with walnut crunch.

4. Bake for 40 minutes or until set. Cool completely in pan on wire rack. Refrigerate brownies until firm enough to cut. Cut into 20 squares.

Makes 20 squares.

Source: Godiva Chocolatier
Date: April 28, 2004