Fudgy Chocolate Brownies
Executive editor Barbara Fairchild has a reputation as the staff chocoholic, so it's no surprise that her kitchen gift for the holidays is a big batch of brownies. A tried-and-true recipe from her mother, these treats are rich and very moist.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16
Chocolate
Nut
Dessert
Bake
Christmas
Walnut
Winter
Bon Appétit
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Soy Free
Kosher
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 1 cup chopped walnuts (optional)
- Carbohydrate 26 g(9%)
- Cholesterol 50 mg(17%)
- Fat 10 g(16%)
- Fiber 1 g(5%)
- Protein 3 g(6%)
- Saturated Fat 6 g(31%)
- Sodium 16 mg(1%)
- Calories 208
Preparation Preheat oven to 325°F. Grease 9-inch square baking pan. Stir butter and chocolate in heavy medium saucepan over medium heat until melted. Whisk eggs and sugar in bowl. Add warm chocolate mixture and vanilla; whisk to blend. Whisk in flour. Add nuts. Pour into prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool in pan on rack. Cut into squares. (Can be made 1 week ahead. Store chilled in airtight container. Serve at room temperature.)
