*  Exported from  MasterCook  *
                            Cristina’s Brownies
 Recipe By     : Joanne Schweikj <Schweikj@Fredonia.edu>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Brownies                         Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         walnut halves or large pieces
    1 1/4  cups          unsifted cocoa powder
    1 1/4  cups          unsifted all-purpose flour
      1/2  teaspoon      salt
   12      ounces        unsalted butter (3 sticks)
    3      cups          granulated sugar
    7      large         eggs
    2      teaspoons     vanilla extract
 Adjust a rack one-third up from the bottom of the oven and preheat to 350
degrees.  Line a 13 X 9 X 2-inch pan with foil (turn pan upside down and mold
foil to the pan, including up--down?--the sides, turn pan over and fit foil
tightly into pan.  Take a piece of butter, place it in the pan (on the foil), and
place in the oven only until the butter is melted.  Then, with crumpled wax
paper, spread the butter all over the foil and set the pan aside.
 Sift together into a large bowl the cocoa, flour and salt and set aside.
 In a 3-quart heavy pan over low heat, melt the butter. Remove the pan from the
heat and stir in the sugar, then the eggs two or three at a time, and then the
vanilla.  Add the butter mixture to the sifted dry ingredients, pouring it in all
at once.  Beat on low speed (of a mixer) or by hand, scraping the bowl as
necessary, until ingredients are completely mixed. Stir in the walnuts.
 Turn the mixture into the prepared pan and bake for 50 to 60 minutes until a
toothpick gently inserted in the middle comes out clean, but with a bit of
chocolate clinging to it.  Do not overbake or they will be dry.
 Cool in the pan at room temperature.  When the bottom of the pan is just tepid,
cover the pan with a length of wax paper and then with a flat cookie sheet or
board.	Turn the pan and the sheet over, then remove the pan and slowly peel off
the foil.
 Leave the cake upside down and transfer to the refrigerator overnight.	Cover the
chilled cake with a cookie sheet or board and turn it over again, leaving the
cake right side up.  Remove the sheet and wax paper from the top of the cake. 
Using a long, strong sharp knife, cut the cake into 24 extra-large brownies (or
smaller if you prefer).
 These are, supposedly, Maida Heatter’s favorite brownies, the creation of
Cristina Guiovanoli, then a student at the Culinary Institute of America
 These are very rich, obviously, and absolutely delicious.
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