1/4 pound sweet butter (one stick)
1/2 tsp. salt
3/4 cup dark brown sugar
1/2 to 1 tsp. finely ground black pepper (to taste)*
1/3 cup honey
1 tsp. pure vanilla extract
1 large egg, lightly beaten (or two egg whites -- to reduce fat content)
2 2/3 cups quick-cooking rolled oats (not instant)
1 cup walnut halves (pecan halves can be used, if you prefer)
Adjust rack to center of oven. Preheat oven to 425 degrees.
Prepare a nine inch cake pan by placing it upside down. Cut a foot-square piece of aluminum folk. Center the foil over the upside down cake pan and fold down the sides and corners firmly. Gently lift off the foil, turn the cake pan over, and nestle the foil inside. Using a cloth towel, press the foil smooth and tight into the corners of the pan. Spray the foil with Pam, or, if you prefer, brush the sides and bottom of the foiled pan with melted butter.
Stir the unsweetened chocolate and butter in a heavy 2 quart pan over very low heat (or over a double boiler) until both are completely melted. Remove from heat and stir in all remaining ingredients, one at a time, in the order listed. This mixture will be quite thick.
Turn the mixture into the foiled pan and press it in firmly and smoothly.
Bake for 15 minutes.
Cool in the pan on a rack for 20 minutes. Cover with a second rack and invert. Remove the pan. Carefully peel or pull away the foil. It should easily come off -- if it was greased well. Now, place the first rack back on top and turn over. Leave the brownies right side up to finish cooling completely.
To make it easier to cut into serving pieces, chill the brownies for 20 or 30 minutes in the refrigerator (or freezer). Then, with a sharp knife, cut into small, rectangular bars. The easiest way to do this is to cut the large brownie in half. Cut each half crossways into thirds. Cut each third, the short way into four pieces.
Makes 24 pieces.
* The pepper makes the chocolate taste more intense. Make sure it is well mixed into the batter.
This recipe was adapted from Heatter, M . (1978) Maidea Heatter's Book of Great Chocolate Desserts, New York: Alfred A. Knopf.
Submitted by Dave Barnett.
