by: Ana Banana

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 find; it makes all the difference.


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serves: 9

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)

Nutrition Facts

Servings Per Recipe: 9

Amount per Serving

Calories: 439

  • Total Fat: 33.9 g
  •     Saturated Fat: 16 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 95.2 mg
  • Sodium: 292.5 mg
  • Total Carbs: 33.7 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 24.6 g
  • Protein: 5.7 g

how is this calculated?

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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.

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