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

Notes: These classic chocolate brownies can be stored airtight for up to 2 days.

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.

Ratings & Reviews

ReneePech's Review

October 17, 2009
I got my chocolate fix, but this wasn't what I was looking for in a brownie recipe. I like fudgy brownies, but I think these were over the top. There was way too much butter: the brownies turned out very greasy. I'll try another recipe for brownies that are a little more "cakey".

NutsinNormal's Review

October 16, 2009
This was a delicious, fudgy brownie recipe... chocolaty and rich. I suppose I've had better brownies, but none that went into the oven so quickly. Actually about as fast as a mix, but infinitely better! The baking time is tricky... they will be ruined if they're overcooked at all, yet there's so little flour, they won't set up if they're under-baked. I think mine were a tad under-baked, but they improved significantly after about a day. All in all, we liked them quite well.