Prep 15 mins
Cook 30 mins
Can one ever have too many brownies? If using semisweet chocolate instead of bittersweet, do cut back on the amount of sugar called for by 2 tblsps. :-)
- Preheat oven to 350F and place rack in middle of oven.
- Butter and flour a 13 x 9 inch baking pan.
- Melt chocolate with butter, stirring, until mixture is smooth.
- Let cool until lukewarm.
- Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
- Stir in salt and flour, stirring just until combined.
- Stir in chocolate chips and walnuts.
- Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
- Let cool completely and cut into 24 bars.
These are the best fudgy brownies I have tried to date. I used ghirardelli double chocolate chips for the chocolate. They are so chocolatey and fudgy and gooey-I almost thought they werent done, but after cooling they turned out fine. Definetly worth more than 5 stars!
I have to say, out of all the brownie recipes I have tried this tops my list! They were nice and fudgy, just what I was looking for, not like other recipes where you just end up with chocolate cake like brownies. They didn't last very long in my house and co-workers thought they were great! The only thing that was requested of me was to maybe try this recipe with some frosting on top, however the brownies don't need it. Maybe next time I make them I will try the frosting idea but there will definitely be a next time. These were awesome!!
I used Ghiradelli's 60% dark cacao chips and the full amount of sugar. These were lusciously dark, especially with vanilla ice cream and fresh strawberries. Went together quickly and are totally worth making again.