Rating: 4 stars
21 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 13

Chocolate chunks make these brownies fudgy; decrease baking time to 23 minutes to make them extra gooey.

Recipe by Southern Living November 2004

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Recipe Summary

Yield:
Makes 9 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a 3 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla.

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  • Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan.

  • Bake at 325° for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.

Chef's Notes

To freeze up to 3 months: Wrap baked brownies in aluminum foil, and place in a large zip-top plastic freezer bag. To thaw, remove brownies from plastic bag, and let stand at room temperature for 3 hours; unwrap and serve.

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