Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

There's nothing exotic or 'different' about these brownies. That's why I call them 'Plain-Old Brownies'. But they taste wonderful and everyone will love them.

Ingredients Nutrition


  1. Preheat oven to 350F (175C).
  2. Line a 9 x 13 inch baking pan with foil (allowing two edges to protrude and be used as ‘handles’ when removing the brownies) and butter foil and any part of pan that has exposed sides.
  3. Melt chocolate with butter and allow to cool slightly (I melt mine, carefully, in the microwave – it doesn’t take much more than a minute).
  4. Beat eggs slightly with vanilla.
  5. Gradually beat in sugar and continue to beat for 2-3 minutes.
  6. Blend in warm chocolate mixture.
  7. Stir in flour.
  8. Spread in prepared pan.
  9. Sprinkle nuts over top.
  10. Bake about 45-50 minutes.
  11. Cool in pan for 15 minutes then gently pry out of pan, using foil handles.
  12. Cool completely.
  13. Melt chocolate with butter for topping; drizzle over brownies using tines of fork.
  14. Let stand until chocolate is firm before cutting.


Most Helpful

Fabulous! These are the best brownies I've ever made. I didnt frost them, didnt think they needed it. I had never baked with melted chocolate before and it was so easy and tastes so good...I'm throwing that cocoa powder away! Thanks Evelyn!

CookbookCarrie November 18, 2004

I was really stuck between giving these 4 or 5 stars, but after some thought, I decided that these were just as advertised (plain-old brownies). These were a bit cakier than I like my brownies, but the top had this lovely crust that developed in the oven (as you can see in the recipes photo) that I really enjoyed. I tried these fresh out of the oven and wasn't wild about them, but when I tried them the next day once they were completely cool they were much tastier. I guess that's a good thing- brownies are only warm for so long, so I guess it's good if they're better cooled than warm! lol The bittersweet chocolate really gives these great flavor, but I do think they're best cooled if you want the full impact of that flavor. Thanks!

Roosie September 16, 2005

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