I just returned from my OB appointment and I learned, much to my dismay, that I gained 5 pounds in 2 weeks!  I am only “supposed” to gain 1 pound per week, so this is not good news.  I have to admit, I have been indulging in cookies, cake and ice cream these last 2 weeks so I was not exactly surprised by this news.   But, my weight gain thus far has been moderate so I am not in any trouble with my doctor.  Phew!

I was going to make brownies this weekend but now I know that I have to behave myself and rely on dried fruit to get my sweet fix.  Yes, I could still make the brownies for my husband to enjoy, but who are we fooling?  If I can manage to gain 5 pounds in 2 weeks, I think we all know that I am not strong enough to have homemade brownies in the house without devouring them.

Fear not, for I have not forsaken you, Dear Reader.  I will still give you the recipe.  I just won’t have any photos to show you.

Fudgy Walnut Brownies

1 stick (8 tablespoons) unsalted butter, cut into pieces, plus more for the pan
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped (Ghirardelli’s 70% Cacao Extra Bittersweet Baking Bar works nicely)
1 1/4 cups granulated sugar
3 large eggs
1 cup coarsely chopped walnuts

Position rack in center of oven and preheat to 350F.  Brush a 9-inch square baking pan with butter.  Line the bottom and 2 sides with parchment paper, allowing a 2-inch overhang on the 2 sides.  Brush the parchment paper with butter and set pan aside.

In a small bowl, whisk flour, cocoa powder, baking powder and salt; set aside.

Place butter and chocolate in a large heat-proof bowl (stainless steel or glass) set over a large saucepan of simmering water.  Heat butter and chocolate, stirring occasionally, until melted and smooth, about 2 to 3 minutes; remove bowl from pan.  Add sugar; mix to combine.  Add eggs; mix to combine.  Add flour mixture and walnuts and mix just until moistened, being careful not to overmix.  Transfer batter to prepared pan; smooth the top.

Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 45 to 55 minutes.  Cool in pan for 30 minutes then, using the parchment paper overhang, life brownies out of the pan; transfer to a rack to cool completely (still on the parchment paper).  ONce completely cool, use a serrated knife to cut brownies into squares.

Enjoy (on my behalf)!

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