Bittersweet Chocolate Brownies
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Nutrition Facts (per serving) | |
---|---|
324 | Calories |
19g | Fat |
32g | Carbs |
6g | Protein |
Nutrition Facts | |
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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. |
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
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8 ounces bittersweet chocolate, broken into pieces
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4 ounces (1/2 cup) unsalted butter
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4 large eggs
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1/4 teaspoon salt
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1 1/4 cups granulated sugar
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1 1/2 teaspoons pure vanilla extract
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3/4 cup all-purpose flour
Steps to Make It
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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.
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Melt chocolate and butter in a bowl or pan over simmering water, stirring until smooth and warm. Set aside to cool.
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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.
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Stir in the cooled, melted chocolate and butter mixture. Fold in the flour and walnuts.
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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.
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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.
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