These brownies turn out moist and fudgy. They bake in the convection oven at 25 degrees lower and for 10 minutes less baking time.

　　

Ingredients

makes 12 squares

　　2 ounces unsweetened chocolate (2 squares)

　　8 tablespoons (1 stick) unsalted butter

　　2 eggs

　　1 cup sugar

　　1 teaspoon vanilla extract

　　1/4 teaspoon salt

　　1/2 cup all-purpose flour

　　1/2 cup chopped walnuts

　　

Step 1

Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Butter an 8-inch square pan.

　　

Step 2

Place the chocolate and butter together in a small, heavy saucepan over the lowest heat and stir until melted together.

　　

Step 3

With an electric mixer, beat the eggs, sugar, vanilla, and salt on low speed in a mixing bowl until light. Add the chocolate and butter mixture. Stir in the flour and walnuts. Pour the batter into the baking pan.

　　

Step 4

Bake on the center rack for 20 to 25 minutes, until the brownies are just barely set. Remove from the oven and cool completely before cutting.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.