I have been making this recipe, which I adapted, for so long, I can't remember where I originally found it. I know there are many similar versions of these brownies; however, I hope you find my tips in making them helpful. In addition, I offer the option of frosting these brownies with my recipe for Rich Chocolate Frosting which I recently posted with my Very Happy Birthday Pound Cake. Also, you can make these brownies with or without the nuts. (I prefer the variation in texture the nuts offer, but I don't suffer from nut allergies or have an aversion to nuts.)
When a chocolate craving overcame me, I used to say to my husband (he'd bake when I was too busy)...."And just why aren't there any brownies in the house?" Should that serious chocolate craving hit, you'll find these fudgy brownies fit the bill perfectly!
Guaranteed to Satisfy Chocolate Cravings
Approx. 25 ea. 1 & 1/2" Slices
For the Batter
- butter-flavored cooking spray for greasing pan
- 4 large eggs
- 2 c. granulated sugar
- 1/4 tsp. salt
- 1/3 c. butter (important to use the real thing!)
- 4 squares unsweetened baking chocolate
- 1 c. sifted all-purpose flour
- 1 tsp. pure vanilla extract
- 1 c. coarsely chopped walnuts or pecans (optional)
Tip: If you make them the day before you serve them, they will slice easier. I use a serrated knife which I dip into a glass of tepid water before slicing the brownies. If the brownies come apart a little, you can just press them back together (I won't tell).
- Preheat oven to 325º.
- Spray a 9" square pan with a butter-flavored cooking spray.
- Beat the eggs until light (don't overbeat or the crust will separate from the brownies), then gradually mix in the sugar and salt.
- Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Thoroughly mix into the egg mixture.
- Stir in the flour and then the vanilla.
- Fold in the nuts (optional) and pour into the prepared pan.
- Bake in preheated oven for about 40 minutes. The top will appear crusty, but the inside should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
- Cool overnight for easier cutting.
From the oven...sorry, I "snuck" a piece and slightly scored them before I remembered to photograph for you.
Someone had to taste one...right?
For the Topping (optional)
Sift confectioners sugar over some or all of the brownies right before serving and/or frost some or all of the brownies with my Rich Chocolate Frosting (one-half recipe should cover a whole pan of brownies), which was recently posted with my Very Happy Birthday Pound Cake. (If you want to make a "wow" presentation, swirl the frosting on each piece with a pastry bag using a large #4 tip and place the brownies in paper cups.)
Watch their eyes roll back in their heads when they taste one of these rich brownies..."Oh (fill in your name here), these are amazing!" Enjoy!