Easy Homemade Brownies
An easy recipe for rich, chewy, fudgy chocolate brownies that let's you focus on the quality of the chocolate instead of fussing over other ingredients. Makes one 9" X 9" pan.
Servings: 9 Servings
Calories: 132kcal
Ingredients
- 1/2 cup Butter
- 1 cup Nuts (your choice) I recommend walnuts
- 4 oz Unsweetened Chocolate 99% cacao
- 4 oz White Chocolate
- 3 tbsp Unsweetened Cocoa Powder
- 1 1/3 cups Sugar
- 1 1/2 tsp Vanilla
- 3/4 cup Flour
- 2 lg Eggs
- 1 dash Salt
Instructions
- Preheat oven to 350°F
- Grease a 9" X 9" baking pan, then line the bottom with parchment and give it a spray of non-stick baking spray.
- Toast the nuts. I use a small baking sheet in a toaster oven set to "Toast" for about 5 minutes, tossing them once halfway through. WATCH CAREFULLY - nuts are notoriously easy to burn!
- Heat water in a double boiler. Chop the chocolate into small pieces and place the chocolate and butter in the top pan. Stir constantly until just melted. Remove from the boiler.
- Add the cocoa and sugar to the chocolate and whisk thoroughly.
- Beat the eggs slightly, then add to the chocolate. Whisk until the mixture is smooth and glossy.
- Add the flour and salt and turn until just moistened. Add the nuts and stir until all the nuts are coated with batter.
- Spread batter into prepared pan, mounding it a bit in the center, as brownies tend to sink a bit in the middle.
- Bake at 350°F for 45 to 50 minutes. Test with a thermometer and remove when the internal temperature reaches 175°F. It will continue to rise for a bit after removing from the oven.
- Cool in the pan for 10 minutes, then invert on a rack to cool completely.