Brownies

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Brownies

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Brownies

Added by: Ana Banana on Dec 20th, 2010

Brownie aficionados are divided into two camps: those who like them cakey and those who like them fudgy. At the risk of pleasing no one while trying to please all, these brownies fallin between. Regardless, these brownies are rich, very chocolat); and not too sweet. Use the best chocolate you can .. more >

Rating:

1 vote

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Prep Time:
10 min

Cook Time:
30 min

Ready In:
40 min

Ingredients:

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Room-temperature butter for the baking pan
3/4 cup butter (sliced)
8 ounces bittersweet chocolate (chopped)
3 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup flour

* 1 cup toasted coarsely chopped walnuts (see Note)(optional)

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Nutrition Facts

Brownies

Servings Per Recipe: 9

Amount Per Serving

Calories: 354

Total Fat: 25.4 g
Saturated Fat: 15.2 g
Trans Fat: 0.6 g
Cholesterol: 95.2 mg
Sodium: 292.3 mg
Total Carbs: 31.9 g
Dietary Fiber: 1.6 g
Sugars: 24.3 g
Protein: 3.7 g

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Directions:

	1 Combine bittersweet chocolate with butter in a bowl set over a saucepan of simmering water. Stir until smooth.
	2 Beat the eggs, sugar, salt, and vanilla for about 2 minutes, or until frothy.
	3 Stir the chocolate mixture into the beaten egg mixture.
	4 Sift over the flour and fold until there are no lumps. Stir in the walnuts.
	5 Spread the mixture into a buttered baking dish.
	6 Bake for about 25 minutes, or until a knife stuck into the center comes out clean. Allow the brownies to cool and cut into rectangles.

Cooks' note:

Preheat the oven to 325°F. Butter a 7 by 11-inch baking dish.
Place the butter and chocolate in a bowl set over a sauce-pan of simmering water and stir until both are melted and completely combined. Whisk or beat together the eggs, sugar, salt, and vanilla for about 2 minutes, or until frothy. Stir in the chocolate mixture. Sift over the flour and fold just until there are no lumps. Fold in the nuts. Spread the mixture evenly in the baking pan.
Bake for about 25 minutes, or until a knife stuck into the center comes out clean. Let cool on a cooling rack, then cut into rectangles with a metal spatula. Store tightly sealed in an airtight container for up to 1 week.

Note:
To toast the walnuts, preheat the oven to 350°F. Place the nuts on a baking sheet and toast them for about 15 minutes, or until you can smell their aroma.