Classic Brownies

A delicious chocolate brownie from Woman's Day magazine.

• Ready In: 53 mins
• Serves: 16

Ingredients

• 5  tablespoons unsalted butter, cut in pieces
• 4  ounces bittersweet chocolate, coarsely chopped
• 2  ounces  unsweetened baking chocolate, coarsely chopped
• 3⁄4 cup sugar
• 2  large eggs
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon instant espresso powder, but really good (optional)
• 1⁄4 teaspoon salt
• 1⁄3 cup flour
• 1  cup  chopped walnuts

Directions

1. Heat oven to 325 degrees. Line an 8-inch square baking pan with foil; butter the foil.
2. Microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
3. Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). Whisk in eggs, one at a time. Whisk in vanilla.
4. Gently stir in espresso, salt and flour just until blended. With a rubber spatula, fold in walnuts. Scrape batter into prepared pan; smooth top.
5. Bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. Cool in pan on wire rack.
6. Invert on rack, peel off foil and invert onto a cutting board. Cut into 16 squares.