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Yield: 24 brownies
6 ounces (about 1 cup) semisweet
4 ounces unsweetened chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into tablespoons
1/2 cup all-purpose flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
6 medium eggs, at room temperature
2 cups granulated sugar
1 tablespoon vanilla extract
12 ounces Swiss white chocolate,
cut into 1/4-inch chunks
1 1/2 cups pecan halves, coarsely chopped
1 1/2 cups walnut halves, coarsely chopped
1. Position a rack in the center of the oven and preheat to
325 degrees F.
Line a 13-by-9-inch rectangular roasting pan with a double
of aluminum foil so that the foil extends 2 inches beyond the two
ends of the pan. Lightly butter the bottom of the foil-lined pan.
2. In the top of a double boiler, over hot, not simmering water,
melt the chocolate chips, unsweetened chocolate and butter. Remove the top
part of the double boiler from the bottom and cool for 10 to 15
minutes, until tepid.
3. In a medium bowl, using a wire whisk, beat the eggs until
the sugar and beat until blended. Add the cooled chocolate mixture
mix until smooth. Stir in the vanilla. Stir in the flour mixture until well
combined. Using a rubber spatula, fold in the white chocolate and nuts.
4. Scrape the batter into the prepared pan and smooth the top
with a rubber spatula. Bake the brownies for 20 to 30 minutes, until a toothpick
into the center comes out with a few moist crumbs clinging to it.
5. Cool the brownies in the pan set on a wire rack for 30
minutes. Using the two ends of the foil as handles, lift the brownies out of the
pan. Cool the brownies on the foil for at least 2 hours.
6. Invert the brownies onto a cutting board or large plate and
gently peel off the foil. Invert again onto a smooth surface and cut into 24
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