How many chocolate brownie recipes can two dessert bloggers named Caroline offer to you……more than you might think! If you click the “brownies and bars” category on the lower right column of our site you will get literally DOZENS of incredible square shaped treats. There’s the super basic but practically perfect Kristin’s Brownies, my personal obsession Spelt Brownies and some extra fun layered bars like Buckeye Brownies, S’mores Brownies or Butterscotch Brownies – all of which I very enthusiastically recommend. Some might think adding to this category is superfluous – those people just don’t understand the chocolatey magic of a perfect brownie! I was in the mood for some really SERIOUS chocolate, like the dense, rich, dark and melty kind that urgently pleads for a large draw of milk with every bite. These came from “How To Be A Domestic Goddess” by Nigella Lawson. I halved the recipe and baked them in an 8×8, which I recommend because this recipe is massive so double if you’re feeding a crowd or if your doctor told you to gain a lot of weight as fast as you can (I can’t imagine a more delicious way to do that) because I halved it some of my measurements look a little wompy, like if it’s 1 & 2/3 in the original recipe it’s 1/2 & 1/3 halved – but they worked out perfectly in an 8×8. After a day, heat them in the microwave for 10 seconds to get maximum brownie gooeyness – that is, if they make it to day two (not likely~). -CK 2.0
- 1/2 & 1/3 cups soft unsalted butter (1 stick and 5 1/2 tablespoons of another stick)
6.5 ounces of dark bittersweet chocolate
3 large eggs
1/2 tablespoon vanilla extract
1/2 & 1/3 cups sugar
3/4 cups all purpose flour
1/2 teaspoon (scant) coarse salt
2/3 cups chopped walnuts (I used less than that because I only put walnuts in half – kids are so lame about nuts!)
1. Preheat oven to 350 and line your brownie pan with parchment. I lined it both ways, but you can pull them out easy enough if you just line is one side, and you can even just spray it without parchment and cut them out of the pan too! Whatever works for you.
- Melt the butter and chocolate together – either in a double boiler over the stove or slowly in the microwave (20 second increments until they loose their shape and you can whisk it all smooth). In a bowl beat the eggs with the vanilla and sugar. Measure the flour and salt into another bowl.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. (I added the nuts on 1/2 of the brownies last on top and just pushed them in and smoothed the top). Beat to combine smoothly and then scrape out of the bowl into the lined brownie pan.
- Bake for about 23-25 minutes until the top looks dried to a paler brown speckle but the middle will still be dark dense and gooey.
Recipe adapted from “How To Be A Domestic Goddess” Nigella Lawson.