|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||9%|
|*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.|
Fudgy, filled with chocolate chips, and packed with walnuts for a crunchy texture, these brownies have it all. If you're a chocolate enthusiast, this easy recipe makes the most wonderful brownies. No technical knowledge or fancy equipment is needed, just a mixing bowl and a rectangular baking pan. A few pantry staples like flour, sugar, eggs, and butter make the base for the batter. Toss in chocolate chips and cocoa to add a bold and delicious chocolatey flavor. The nuts add crunch and texture, plus an earthy note. These squares are delicious with a cup of coffee and can be an indulgent afternoon treat or a tasty dessert. For this recipe, you need 45 minutes of preparation and baking, plus additional time to allow the brownies to cool off—that is if you can resist taking a bite as soon as they come out of the oven.
Though the origin of brownies is attributed to a restaurant in Chicago, the recipes for this confection are vast, as many countries have adopted the chocolate treat and made it their own by adding a local twist and ingredients. Filled with berries or dulce de leche, or perhaps covered in powdered sugar, brownies are simply irresistible. Three types of brownies are most common: fudgy like ours; cakey, resembling a cake batter; or chewy, denser than the first two. The chocolate and fat ratio to flour also varies, and although they are all amazing, you can pick your favorite depending on what you'd prefer. A dense and sweet brownie is great with ice cream, while an airy chocolate square is best if your thing is chocolate cake. They all make great desserts, but fudgy is a great middle between gooey, chewy brownies and drier and lighter cakey ones.
For this recipe, you need walnut or pecans, but if there are any nut allergies in your house you can skip the nuts altogether, or use pepitas or sunflower seeds to maintain some texture and additional flavor.
- 3/4 cup cocoa, unsweetened
- 1/2 teaspoon baking soda
- 2/3 cup melted butter, divided
- 1/2 cup boiling water
- 2 cups granulated sugar
- 2 large eggs, lightly beaten
- 1 1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped walnuts or pecans
- 2 cups semisweet chocolate chips, approximately 12 ounces
Gather the ingredients.
Heat the oven to 350 F. Grease and flour a 13x9x2-inch baking pan.
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, beaten eggs, vanilla, and remaining 1/3 cup butter. Stir in flour and salt.
Stir nuts and the chocolate chips into batter. Spread batter in the prepared baking pan. Bake for 35 to 40 minutes or until the brownies are firm and begin to pull away from sides of pan.
Cool on a rack before cutting into squares.