Total: Time
45 Mins
Yield
Makes 9 or 16 brownies
Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox

How to Make It

Step 1

In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended.

Step 2

Spread batter evenly in a buttered and floured 8-inch square baking pan.

Step 3

Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Step 4

Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Step 5

Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm.

Step 6

Note: Nutritional analysis is per small brownie.

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