Bittersweet Chocolate Brownies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/30/20
Plate of bittersweet brownies.
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
390 Calories
25g Fat
37g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 390
% Daily Value*
Total Fat 25g 32%
Saturated Fat 11g 54%
Cholesterol 97mg 32%
Sodium 151mg 7%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 12%
Protein 6g
Calcium 53mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 8 ounces bittersweet chocolate (broken into pieces)
  • 4 ounces (1 stick) butter (cut into pieces)
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour

Steps to Make It

  1. 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.

  2. Melt chocolate and butter in a bowl or pan over simmering water, stirring until smooth and warm. Set aside to cool.

  3. 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.

  4. Stir in the cooled, melted chocolate and butter mixture. Fold in the flour and walnuts.

  5. 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.

  6. Remove the brownies to a rack and let them cool completely before cutting into squares.

Tips

  • 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.