Fudgy Brownies
Active Time: 45 minutes
Total time: 60 minutes
Makes: 24 to 32 – 1.5-inch squares
- Perforated Baking Sheet
- Forteez Rectangular Mold
- Heat-Resistant Spatula
- Mini Whisk
- Eco-chop
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Ingredients
- 3/4 cup unsalted butter
- 4-ounce semi-sweet chocolate bar
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup Dutch-process cocoa powder
- 1 cup all-purpose flour, leveled
- 3/4 cup of walnuts, chopped into large pieces – 4 pulls on the eco-chop.
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (Place rectangular mold on a perforated baking sheet)
- In a microwave-safe bowl, combine 1/2 of the chopped chocolate and butter. Melt in 30-second increments, whisking after each, until completely smooth. With mini whisk, whisk in the sugar until thoroughly combined, then whisk in the eggs and vanilla.
- Add the cocoa powder, flour, salt, remaining 2 ounces chopped chocolate, and the walnuts. Fold it all together with a spatula. The Batter will be very thick. Spread evenly into the Rectangular Mold.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few crumbs, the brownies are done. Keep checking every 2 minutes until you have crumbs. Brownies typically take 30 to 35 minutes. Stay close and check on them.
- Remove from the oven and place on a rack to slightly cool in the pan before cutting into squares.
- Leftover brownies can be covered and stored at room temperature for up to one week or frozen for up to three months.
BONTIP: After making these fudgy brownies, you will never crave a boxed brownie mix.
Enjoy cooking and baking from our boncook kitchen to yours!
