Provided by Alice Medrich
Categories Chocolate Dessert Bake Valentine's Day Birthday Family Reunion Edible Gift Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 8
Steps:
- Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
- Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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Erin Leavitt
l_erin87@hotmail.comI made these brownies vegan by using vegan butter and eggs. They turned out great! I would definitely recommend this recipe for anyone who is vegan.
rena farouk
f_r@gmail.comI made these brownies gluten-free by using gluten-free flour. They turned out great! I would definitely recommend this recipe for anyone who is gluten-free.
Lucas Forget
l@hotmail.comI added a cup of chocolate chips to the batter and they turned out amazing! I would definitely recommend adding chocolate chips to this recipe.
Ronald Hansen
r-h23@gmail.comI didn't have walnuts on hand, so I used pecans instead. They turned out just as good!
sr pant
s.pant73@yahoo.comI made these brownies in a 9x9 inch pan and they turned out a bit too thin. I would definitely recommend using a 9x13 inch pan for this recipe.
Sahawat Shah
ss29@hotmail.comI made these brownies in a 9x13 inch pan and they turned out perfectly. They were nice and thick and fudgy. I would definitely recommend using a 9x13 inch pan for this recipe.
Bulama Kan Tubo
b-t@aol.comThese brownies were a bit too sweet for my taste, but they were still very good. I think I would use less sugar next time.
Judith Ogweno
j52@gmail.comI was a bit hesitant to try this recipe because I'm not a big fan of walnuts, but I'm so glad I did! The walnuts added a really nice texture and flavor to the brownies. I will definitely be making these again.
Nature TV
tv_n17@yahoo.comI made these brownies for my friends and they were a huge hit! Everyone loved them. They were so easy to make and they turned out perfectly. I will definitely be making these again.
Shoaib ali9929
a87@gmail.comThese were the best brownies I've ever had! They were so moist and flavorful. I loved the crunch of the walnuts and the sweetness of the chocolate chips. I will definitely be making these again.
Jabu Ngoma
ngoma_jabu@aol.comI just made these brownies and they are amazing! So fudgy and chocolatey. The browned butter gives them a really rich flavor. I highly recommend trying this recipe.
Faham Rauf
rauffaham77@gmail.comThese brownies were absolutely delicious! The browned butter and walnuts added a wonderful depth of flavor. I will definitely be making these again.