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. :-)
- 340.19 g best-quality chocolate, chopped (I use bittersweet, semi-sweet would be good too)
- 177.44 ml butter
- 295.73 ml sugar
- 14.79 ml vanilla
- 4 large eggs
- 4.92 ml salt
- 236.59 ml all-purpose flour
- 236.59 ml chocolate chips
- 236.59 ml walnuts, chopped
- 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.
Yum! This isn't the brownie recipe I choose when I'm serving it plain but the lack of sweetness is the truly perfect vehicle for toppings, frosting and embellished brownies. You'll love them!!
These brownies are my entry in the Bethlehem Fair of Connecticut. I believe the judges will appreciate the less than sweet and very dark and fudgey texture. I did not include the nuts. Many people have taste tested them and loved them, some have said a Kahlua glaze would be a nice addition, but the little old lady judges might be taken back with the alcohol flavor.
Whoooooo, were these REALLY intense on the chocolate. Actually for my taste it was too much wonderful fudginess (I am sure that would seem impossible to a real chocolate lover.) If you are looking for a Super Duper chocolate fudge brownie, I would strongly consider making these.