Yummy Soft and Simple (Evil) Brownies
photo by Marie Nixon
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 85.04 g semisweet chocolate, melted
- 1 egg
- 236.59 ml brown sugar
- 236.59 ml chopped walnuts
- 177.44 ml all-purpose flour
- 59.16 ml soft butter
- 1.23 ml salt
directions
- Combine all ingredients in a bowl and mix to combine thoroughly.
- Spread evenly in a buttered 8-inch square baking pan and bake in a preheated 350F oven for 25 minutes.
- Cool before cutting into 2-inch squares. (Really, let them cool....they are pretty likely to fall apart if you don't.)
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Reviews
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Update: My oven just got fixed, so I tried this recipe out again, and I am happy to report that this time tbe brownie turned out perfect. I doubled the recipe and used 8 oz dark choc and no chocolate chips, and knew that I had to change this review. Thank you for posting Even with the bottom slightly burnt, this brownie tasted fantastic... crispy outside, and chewy inside. I added choc chips instead of nuts, and used 3.5 oz dark chocolate. Next time, I would experiment with either a lower baking temperature or a shorter baking time. Thank you for posting.
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I'm having a craving for chocolate, but I'm stuck at home with a broken foot and our car has been in the shop for over a week. I have limited ingredients, but found half a box of semisweet baking chocolate in the cupboard. I was really happy to find this recipe!! It is extremely quick and easy to make. I did melt the butter with the chocolate, but I don't think that made spreading the batter any easier. However, I don't think it was that big of a deal. As long as you use an 8 inch square pan, it should be fine. It does spread very thin and the brownies are very thin as well. Kind of crunchy on the edges, but I used a stoneware pan so that's to be expected. Very chewy in the middle. No nuts because I'm allergic. I just ate a bunch out of the pan (still quite warm) and it didn't fall apart like other reviewers noted. I didn't read the reviews beforehand, but I think adding vanilla would be a good idea. It does taste a bit different from a regular brownie, but still good. Thanks!
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Tweaks
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I agree with the previous reviewer who said "It was really thick, very uneasy to spread." Perhaps if the butter was melted, the batter would have been easier to spread. I was surprised that the recipe had no vanilla extract in it. I added 1/2 teaspoon pure vanilla extract to my batch. I also left out the nuts but added chocolate chips on top instead. The brownies tasted ok to me but I think I have other brownie recipes that I will use on a regular basis.
RECIPE SUBMITTED BY
spatchcock
United States
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