Fudgy Food Processor Brownies


8	tbsp	unsalted butter (1 stick)
1/2	cup	packed light brown sugar
1/4	cup	granulated sugar
9	oz	bittersweet chocolate (Ghiradelli's chocolate chips work fine)
1	oz	unsweetened (baking) chocolate
2		large eggs
1-1/2	tsp	vanilla extract
1/2	cup	flour
1/8	tsp	salt
1	cup	walnuts (optional)


Position a rack in the center of the oven and preheat to 350F.  Line an 8-inch 
square baking pan with foil so that the foil extends two inches beyond opposite
sides of the pan.  Lightly butter the bottom and sides of the foil.

In a medium saucepan, combine the butter and sugars.  Over medium heat, stir 
them with a wooden spoon until the butter is melted, about 4-6 minutes.


Put the chocolates in a food processor and process for 15-20 seconds, until 
finely chopped.  Add the hot butter-sugar mixture and process for 15-20 seconds
or until smooth, scraping down the sides of the work bowl as necessary.  Add 
the eggs and vanilla and process for 10-15, until combined.  Add the flour 
and salt and process for 5-7 seconds until just combined, scraping down the 
bowl if necessary.  Add the walnuts (optional, I never contaminate my brownies 
with walnuts) and pulse 10 times.

Scrape the batter into the prepared foil pan and smooth the top with a rubber 
spatula.  Bake the brownies for 25-30 minutes, or until a toothpick inserted 
2 inches from the center comes out slightly moist.  Do not overbake.

Remove the brownies from the oven and cool the brownies in the pan in a wire 
rack for 30 minutes.  Use the two ends of the foil and remove the brownies 
from the pan.  Leave the brownies/foil on the rack for at least 2 hours, 
until completely cool.  When cool, invert the brownies onto a plate and peel 
off the foil.  Cut into pieces, and store in an airtight container.