Prep 15 mins
Cook 24 mins
I like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices. EatingWell Newsletter.
- 3⁄4 cup all-purpose flour
- 2⁄3 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder, American-style or 3 tablespoons Dutch-processed cocoa powder
- 3 ounces semisweet chocolate (55% - 75% Cacao) or 3 ounces bittersweet chocolate, coarsely chopped
- 2 1⁄2 ounces chocolate, chopped into mini chip-size pieces divided
- 1 1⁄2 tablespoons unsalted butter or 1 1⁄2 tablespoons canola oil
- 1⁄4 cup granulated sugar
- 1 1⁄2 tablespoons light corn syrup, blended with
- 3 tablespoons lukewarm water
- 2 teaspoons vanilla extract
- 1⁄8 teaspoon salt
- 1 large egg
- 1⁄3 cup chopped toasted walnuts
- Position rack in center of oven; preheat to 350°F.
- Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides.
- Coat with cooking spray.
- Sift flour, confectioners' sugar and cocoa together into a small bowl.
- Combine the 3 ounces coarsely chopped chocolate and butter (or oil) in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat.
- Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves.
- Vigorously stir in egg until smoothly incorporated.
- Gently stir in the dry ingredients.
- Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended.
- Turn out the batter into the pan, spreading evenly.
- Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes.
- Let cool completely on a wire rack, about 2 1/2 hours.
- Using the overhanging foil as handles, carefully lift the brownie slab from the pan.
- Peel the foil from the bottom; set the slab right-side up on a cutting board.
- Using a large, sharp knife, trim off any dry edges.
- Mark and then cut the slab crosswise into fifths and lengthwise into fourths.
- Wipe the blade with a damp cloth between cuts.
- *To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
- **Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks; as long as nobody knows about them.