Rembert Family Favorite Recipes
This recipe works best if mixed by hand instead of using an electric mixer
2 or 3 ounces Ghirardelli unsweetened chocolate
1/3 cup butter
¾ cup unsifted all-purpose flour
¼ tsp salt
½ tsp baking powder
1 cup sugar
1 tsp vanilla
½ cup chopped nuts (optional)
Preheat oven to 325 deg.
Toast nuts in oven 5 – 8 minutes. Set aside.
Whisk flour with baking powder & salt. Set aside.
Melt chocolate and butter. Gradually whisk in sugar. Add eggs, one at a time, whisking after each addition. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth.
Spread in greased 8 or 9 inch square pan. Sprinkle nuts on top.
Bake at 325 deg. for 25-30 minutes, until toothpick comes out with a few moist crumbs attached. Don’t wait until it comes out clean.
Cool in pan on a wire rack about 2 hours. Cut into squares.
From Nana’s Kitchen