Dark Chocolate Brownies

Dark Chocolate Brownies

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

Yields Makes 9 or 16 brownies Total: Time 45 mins

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 Facts

Servings 0

Amount Per Serving
Calories 195Calories from Fat 55
% Daily Value *
Total Fat 12g19%
Saturated Fat 5.8g29%
Cholesterol 43mg15%
Sodium 70mg3%
Total Carbohydrate 22g8%
Dietary Fiber 1.1g5%
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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
2

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

Step 3
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
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
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
6

Note: Nutritional analysis is per small brownie.

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)

Directions

Step 1
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
2

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

Step 3
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
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
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
6

Note: Nutritional analysis is per small brownie.

Dark Chocolate Brownies
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