|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||13%|
|Total Sugars 21g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Many of us grew up enjoying brownies made from a boxed mix, which while easy to make and satisfying to eat, really don't replicate a homemade recipe baked from scratch. These moist, dark chocolate brownies are made from bittersweet chocolate, butter, eggs, sugar, vanilla, and flour with chopped walnuts added in for extra flavor and a bit of crunch. Rich and decadent, these brownies are perfect for a special occasion or extra-special weekend treat.
8 ounces bittersweet chocolate, broken into pieces
4 ounces (1/2 cup) unsalted butter
4 large eggs
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped toasted walnuts
Steps to Make It
Gather the ingredients. Heat oven to 350 F and grease and flour a 9-inch-square baking pan. Line the pan with greased parchment paper, if desired.
Melt chocolate and butter in a bowl or pan over simmering water, stirring until smooth and warm. Set aside to cool.
In a mixing bowl with an electric mixer, beat the eggs with the salt, sugar, and vanilla until the mixture is light in color and thickened.
Stir in the cooled, melted chocolate and butter mixture. Fold in the flour and walnuts.
Spread the brownie batter in the prepared pan and bake for about 25 minutes, or until a toothpick comes out with a few moist crumbs when inserted in the center.
Remove the brownies to a rack and let them cool completely before cutting into squares.
- Use the correct size pan. If the pan is too large, the batter will spread out and result in thin, dry, over-baked brownies. If too small, you risk under-baking the brownies.
- Always grease and flour the pan to ensure the brownies release from the pan easily. Cocoa powder can replace the flour in this step.
- A sheet of parchment paper (greased) is another option, especially if you want to remove the entire pan of uncut brownies.
- Always let the chocolate cool slightly to avoid curdling the egg.
- As tempting as those warm brownies may be, resist the temptation to cut them immediately. Let them cool completely—for at least 1 hour.
- Avoid overcooking the brownies. Unlike cakes and custards, baked brownies will still have some moist crumbs on a toothpick.
- Omit the walnuts or substitute chopped toasted almonds or pecans.
- Raspberry Swirl: Dollop some raspberry jam on top of the brownie batter before baking, then use a skewer or butter knife to swirl it in.
- S'mores: Scatter mini marshmallows and chunks of graham cracker on top before baking.
- Cheesecake Swirl: Combine 4 ounces softened cream cheese with tablespoons sugar and 1 teaspoon vanilla. Dollop the mixture on top of the brownie batter before baking, then use a skewer or butter knife to swirl it in.
- Caramel: Cut soft caramel candies into small pieces and fold them into the batter along with or instead of the walnuts.
- Peanut Butter Swirl: Combine 1/2 cup peanut butter (chunky or smooth) and 2 tablespoons confectioners' sugar. If the peanut butter is very thick, microwave it for 30 seconds or until pourable. Drizzle the peanut butter over the brownie batter before baking, then use a skewer or butter knife to swirl it in.
How to Store
Place the completely cooled brownies in an airtight container and store at room temperature for up to 1 week or freeze for up to 3 months.