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Dark Chocolate Brownies

Quentin Bacon
Yield Makes 9 or 16 brownies
Prep and Cook Time: about 45 minutes. Notes: These classic chocolate brownies can be stored airtight for up to 2 days.

Ingredients

  • 1/2 cup (1/4 lb.) butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • Chocolate glaze (optional; recipe follows)

Nutrition Information

  • calories 195
  • caloriesfromfat 55 %
  • protein 2.4 g
  • fat 12 g
  • satfat 5.8 g
  • carbohydrate 22 g
  • fiber 1.1 g
  • sodium 70 mg
  • cholesterol 43 mg

How to Make It

  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.

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

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

  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.

  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.

  6. Note: Nutritional analysis is per small brownie.