Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

Gallery

Credit: Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox

Recipe Summary test

total:
45 mins
Yield:
Makes 9 or 16 brownies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • Note: Nutritional analysis is per small brownie.

Nutrition Facts

195 calories; calories from fat 55%; protein 2.4g; fat 12g; saturated fat 5.8g; carbohydrates 22g; fiber 1.1g; sodium 70mg; cholesterol 43mg.
Advertisement