|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 3g||12%|
|*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.
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.