On one of my trips to Ace Hardware (my hardware store carries a lot of kitchen items) I ran across this cookbook, “Pure Michigan – Eating Fresh and Local in the Great Lakes State” from the editors at Midwest Living. A beautiful book telling a story of many areas throughout the Great Lakes State as well as giving more than 60 recipes. This brownie recipe caught my eye as I live in Ann Arbor, home of this famous brownie.
Zingerman's Famous Brownies
- 13 tbsp. unsalted butter
- 6-1/2 oz. unsweetened chocolate (I used Ghirardelli baking bars), chopped
- 1-1/2 cups sifted cake flour or all-purpose flour (I used cake flour)
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs
- 2 cups sugar
- 1-1/4 tsp. vanilla
- 1-1/4 cups walnuts, toasted and coarsely chopped
Grease a 13x9x2-inch baking pan and set aside. In a small heavy saucepan (I always use one of my copper pans to melt chocolate or I use a double boiler) heat the butter and chocolate over low heat, stirring constantly, until the chocolate is melted. Do not hurry with this task as you do not want to scorch the chocolate. Set aside to cool.
Combine the sifted flour, baking powder and salt and set aside.
Beat 4 large eggs and 2 cups sugar with an electric mixer on high speed for about 5 minutes or until fluffy, scraping the bowl occasionally.
Add the cooled chocolate mixture and vanilla to the egg mixture. Beat on low speed until just combined. Add the flour mixture and beat on low as well. Gently stir in the chopped walnuts.
Spread the batter in the prepared pan and bake for about 30 minutes in a 325°F oven until a toothpick inserted in the center comes out clean. In my oven it did take 30 minutes – this will not be the same for all ovens.
Allow to cool and cut into squares. Very, very good and a perfect dessert for Father’s Day!
Recipe by cookingwithauntjuju.com
I also have two other delicious, but different, brownie recipes: The Cake Boss Brownies and Chocolate Lavender Brownies.
When do I add the sugsr for Zingerman’s Famous Brownies?????
I mean sugar!
Thanks for pointing this out as I do try to proofread my recipes the best I can. You add the sugar to the eggs and beat until light and fluffy. As you can see it is very easy to make mistakes while typing. At least I did not forget an ingredient and I have done that before 🙂
The only place I thought the sugar belonged was with the eggs……wanted to be sure……thanks sooooo much for getting back to me…….camille
Thank you – there are over a hundred views for this recipe and no one said anything. I always try to make my recipes as “perfect” as I can and not confuse people. I hope you will come back 🙂