These fudge-walnut brownies are so decadent tasting, you won't believe that they're lower in fat than traditional brownies. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.
3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided
1/3 cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
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Like others here I've found these to be very dense and even
lacking in structural integrity; so they don't "present" well as they
don't slice or plate neatly even after they're cooled. Regardless, the
flavor and texture are superb - moist, fudgy and uber-chocolatey with
satisfying chunks of chocolate and walnuts. I add the cocoa powder
directly to the melted chocolate, butter and milk to "activate" it
and bring out the flavor even more. As I use whole-grain flour (hard
white whole wheat) which makes them even more dense I bake them at a lower
temperature (325F) to allow the center to bake adequately, and maybe even let
the mixture sit for a little while before baking to let the flour absorb the
liquids. The flour and lower temperature call for a longer baking time,
and 35 minutes seems about right. I have a short list of brownie
recipes I use on a regular basis (e.g., tahini, mint) but this has become the
one I use most often and will be hard to beat.
the best brownie for us, from cooking light. i have tried many of them over the years from CL, and this is the best so far. Omitted the nuts for my allergic daughter, and you can reduce the sugar by 1/4 cup maybe as i prefer things not overly sweet.
very fudgy. depending on your oven you might want to bake them for another minute; then they harden a bit on the top as they cool.
thank you very much for the wonderful recipe.
Holy chocolatey, yummy, deliciousness! I've never made brownies from scratch before, and was very apprehensive, but these turned out wonderfully!! I did use whole wheat flour, and think there was no noticeable difference. These reminded me why I don't like to bake...because I will eat all of the tasty deliciousness I make!
Excellent! Everyone loved them. Very chocolate-ly and delicious. Had no alterations to the recipe. I only have an 8x8 glass baking dish, so I used that and probably baked them about 30 minutes. Will definitely make again!