These are very sweet and very fudgey. Also they make kind of a hell of a mess. I don’t know if the original writer (I think this was from the Chicago Tribune, but I just have a really old photocopy a family friend passed along) thought that pulsing chocolate chips and sugar in a food processor would remain entirely contained, because a fine mist of choco-sugar coated the countertop after I was finished.
8 oz. semisweet chocolate chips
2/3 cup white sugar
3/4 cup butter (room temperature)
1 Tbsp vanilla
1/4 cup flour
1/4 tsp baking powder
1 rounded tsp kosher salt
1/2 cup chopped walnut pieces, toasted
4 oz. white chocolate chips
Prepare a 9-inch square baking dish with nonstick spray and turn the oven to 325.
Place the semisweet chocolate chips and sugar in a food processor and pulse 8-10 times to combine, then turn on and keep running until the chocolate is the same consistency as the sugar (about 30 seconds).
Add the butter, eggs, and vanilla to the food processor. Mix for a minute, scraping down sides as necessary. Add the flour, baking powder, and salt and mix to combine.
Add the walnuts and white chocolate chips and pulse until barely incorporated (3-5 pulses).
Transfer the batter to the prepared baking dish. Bake until tester inserted in center comes out with moist but not wet crumbs, 45-55 minutes. Cool in the pan, then chill until firm, about 4 hours. Cut into small squares (they’re intensely chocolatey, a small amount is enough) and serve.