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 03/7/22
Plate of bittersweet brownies.
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
324 Calories
19g Fat
32g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 324
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 83mg 28%
Sodium 74mg 3%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 12%
Total Sugars 21g
Protein 6g
Vitamin C 0mg 0%
Calcium 32mg 2%
Iron 4mg 22%
Potassium 192mg 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.

Ingredients

  • 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

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.