Prep 10 mins
Cook 25 mins
This is one of the best brownie recipes I've ever made. Everyone loves them (including me!) If I'm craving them, I'll eat them raw and cooked.
- 340.19 g package chocolate chips
- 177.44 ml sugar
- 236.59 ml self-rising flour
- 59.14 ml butter
- 2 large eggs
- 1.23 ml salt
- 4.92 ml vanilla
- 118.29 ml walnuts, plus
- 29.58 ml chopped walnuts
- Preheat oven to 350°F Line an 8x8-inch pan with foil. Spray the foil.
- Combine 1 cup chips and the butter. Melt in the microwave for 1 minute, stirring until smooth. Whisk in the sugar and eggs. Stir in the flour and salt. Fold in the 1/2 cup nuts and vanilla.
- Bake for 23-25 minutes or until done.
- Finely chop the remaining nuts. Top the baked brownies with the remaining nuts and chips. Return to the oven for 2 minutes to melt the chips to form a glaze. Cool completely and cut into squares.
Very good taste. Nice and chewy. Had a bit of a problem with the topping. It wouldn't melt in the two minutes stated. Left it for five minutes and still not melted. Since the brownie was done by that time I took it out of the oven. Scraped up the chocolate chips and walnuts from the top. Melted it in the microwave together with 2 teaspoons water. When it became a paste I spread it over the top of the brownie. Wish I had a camera to show you the result. Thanks for posting.
These are good brownies. I found that they were kind of salty, so I'm wondering if the 1/4 tsp of salt could be eliminated, since self-rising flour already contains salt. Anyway, they're still tasty, even without the extra chips on top. Thanks for posting!
Oh yum. I used whole wheat pastry flour (with the usual add-ins to make self-rising flour) and left out the nuts because we're out. Still fudgy and wonderful. When I was a kid my mom used to make brownies and when they were done she'd put the chips on top of the hot cake and, a few minutes later, use a spatula to blend out the chocolate. So after my 2 minutes in the oven I just blended them out and it worked great. I'd love to try these using prune puree for the butter and splenda for the sugar. Still plenty of fat and sugar with the chips, but a little less? We'll see. These are fab as is!