Makes 12 cookies
Article courtesy of Woodall's Cooking on the Road with Celebrity Chef’s
8 tablespoons butter, softened, plus some for greasing the pan
4 oz bittersweet chocolate, coarsely chopped
3/4 cup flour
1/2 teaspoon baking powder
Pinch of salt
1/4 teaspoon cinnamon
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts
1 pt vanilla ice cream or any of your favorite flavors
Preheat the oven to 375 degrees F. Butter 2 cookie sheets.
Melt the chocolate in a bowl set over simmering water, stirring once in a while. Set aside to cool.
Combine the flour, baking powder, salt and cinnamon in a mixing bowl. Place the butter, sugar and vanilla in another mixing bowl and whip until the mixture is smooth and well incorporated. Add the eggs and blend to combine. Stir in the chocolate and the flour mixture. Fold in the walnuts.
Drop heaping tablespoons of batter onto the prepared cookie sheets. Gently flatten the top to form rounds about 2 inches in diameter.
Bake for 7 to 8 minutes until the exterior is dried but the brownies are soft to the touch. Remove from the oven and cool. Loosen the brownies from the cookie sheets and refrigerate until ready to serve.
To serve: spread a thick layer of ice cream on 1 brownie and top with another.