- 2-1/2
cups brown sugar (packed)
- 2
cups granulated
sugar
- 1/2
teaspoon salt
- 2-1/2
sticks (10 oz.) butter
or margarine
- 1
level tablespoon baking
powder (double acting)
- 4
cups all-purpose flour
- 6
large eggs
- 1-1/2
cups diced walnuts
Cream
together brown
sugar, granulated
sugar, salt, butter
(or margarine) and baking
powder.
Add
and mix all-purpose flour until incorporated. Add
and mix eggs until creamy. Add
diced walnuts.
Mix
on low with paddle for 30 seconds if using KitchenAid-style mixer.
If not available, then mix with wooden spoon to incorporate, but
if mixing by hand, add eggs before the flour. (A hand held
mixer may not be powerful enough for this heavy batter, but try
if you like.) DO NOT OVERBEAT!
Scrape
down sides of bowl and then mix on medium speed for 2 minutes or
by spoon for 5 minutes.
Grease two 13" x
9" x 2" pans and preheat oven to 375-400 degrees. (Note:
If pan sizes are different, pour batter to a maximum of 3/4 of
an inch deep.)
Divide
mix evenly into pans and place on bottom rack and bake. Brownies
will rise gradually for about 25 minutes and then flatten.
Wait
for 3 minutes after they have flattened completely, then remove
from oven and place on rack to cool.
When
warm to the touch, cut to desired size. |
