The picture of these brownies looked too good to pass it up – and I needed something to bring to my dad for his birthday, so I gave this recipe a whirl. They’re VERY moist and fudgy. Not chewy or cakey.

4 oz bittersweet chocolate, chopped
3/4 c butter
1 c sugar
3 large eggs, whisked
2 t vanilla
1 c flour
1/3 c cocoa powder
1/4 t salt
1 c chocolate chips
3/4 c walnuts

Note: The recipe calls for melting the chocolate and butter first, then adding everything to the saucepan – with no mention of taking it off the heat, or even whether you’re supposed to effectively “cook” the eggs. So I took the saucepan off the heat when the butter and chocolate were melted, and added everything to the hot mixture in the hot saucepan. Seemed to work out okay!

Melt chocolate and butter over very low heat. Stir in eggs, sugar and vanilla. Combine flour, cocoa powder and salt and add them to the mixture. Fold in chips and nuts.

Bake in an 8″ square, parchment-lined pan for 40-45 minutes at 350 degrees. This makes very cubical brownies – they’re as tall as they are around. A 13×9″ pan might be too big though … I’ll have to experiment the next time I make them!

Makes 16 2″ brownies.


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