Semisweet chocolate chips
1/2 cup All-purpose flour
1 teaspoon Double acting baking powder
1/4 teaspoon Salt
6 medium Eggs -- at room temperature
2 cups Granulated sugar
1 tablespoon Vanilla extract
12 ounces Swiss white chocolate -- cut
1 1/2 cups Pecan halves -- coarsely
1 1/2 cups Walnut halves -- coarsely
Position a rack in the center of the oven and preheat to 325 degrees F.
Line a 13-by-9-inch rectangular roasting pan with a double thickness of
aluminum foil so that the foil extends 2 inches beyond the two short ends of
the pan. Lightly butter the bottom of the foil-lined pan.
In the top of a double boiler, over hot, not simmering water, melt the
chocolate chips, unsweetened chocolate and butter. Remove the top part of the
double boiler from the bottom and cool for 10 to 15 minutes, until tepid.
In a small bowl, using a wire whisk, stir together the flour, baking powder
In a medium bowl, using a wire whisk, beat the eggs until foamy.
Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour mixture until well
combined. Using a rubber spatula, fold in the white chocolate and nuts.
Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Bake the brownies for 20 to 30 minutes, until a toothpick inserted
into the center comes out with a few moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack for 30 minutes.
Using the two ends of the foil as handles, lift the brownies out of the pan.
Cool the brownies on the foil for at least 2 hours.
Invert the brownies onto a cutting board or large plate and gently peel off
the foil. Invert again onto a smooth surface and cut into 24 brownies.