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Featured Recipes:
Chocolate Brownies
Christmas Brownies
Holiday Brownies
Allergen-Free Brownie Recipe
Vegan Brownie Recipe
Walnut Fudge Brownies |
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BROWNIE RECIPES
Classic Brownie Recipe
A classic brownie recipe with nuts.
Ingredients
6 ounces unsweetened chocolate, chopped fine
12 tablespoons butter (1 ½ sticks), cut into six 1-inch pieces
2 ¼ cups sugar
4 large eggs
1 tablespoon vanilla extract
1 cup chopped pecans or walnuts
1 ½ cups plain cake flour
½ teaspoon table salt
¾ teaspoon baking powder
Directions
- Adjust oven rack to middle position.
- Heat oven to 325 degrees.
- Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
- Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet.
- Spray foil-lined pan with nonstick cooking spray.
- If using the pecans or walnuts, spread them evenly on rimmed baking sheet and toast in oven for 5-8 minutes until fragrant. Set aside to cool.
- Whisk to combine salt, flour, and baking powder in medium bowl; set aside.
- Melt chocolate and butter in large heatproof bowl set over saucepan of almost–simmering water. Stir occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; don't let the chocolate burn!)
- When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined.
- Add vanilla and flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
- Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake for 30-35 minutes, until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached.
- Cool to room temperature on wire rack (about 2 hours), then remove brownies from pan by lifting foil overhang.
- Cut brownies into 2-inch squares and serve.
- Store leftovers in airtight container at room
temperature up to 3 days.
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