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Nut Brownies

63

Lining the pan isn't busywork; it makes it easy to remove the brownies.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, May 2007

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped nuts
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1 1/4 cups sugar
  • 3 large eggs

Directions

  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

  2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top.

  3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Reviews Add a comment

  • karenpersano
    16 OCT, 2011
    to die for!!! but I also agree that the baking time is too long...
    Reply
  • Grenoble
    12 DEC, 2010
    My two children have been crying for brownies for the last 3 years. We moved to France and brownies are not a specialty here. I have tried many different recipes but nothing like the brownies of our next door neighbors in US. So I will try this one tonight and let you know the verdict.
    Reply
  • FoodgasmSpecialist
    28 SEP, 2010
    Cooked to sweet perfection in a 9 x 13 glass pyrex in 25 mins.
    Reply
  • FoodgasmSpecialist
    16 SEP, 2010
    Made these tonight
    Reply
  • gourmetdiva
    6 SEP, 2010
    I agree with the person who thinks the baking time is too high. It is. At most it should be about 25 minutes. 1 hour makes them extremely dry.
    Reply
  • mykele
    5 SEP, 2010
    toto2, since it has been some time since your request I can only hope that you still follow this web site. It does take almost an hour to bake (I would check after the 30 minute mark...no one said that they had a problem with the baking time, but just in case), at least another hour to cool...they need to be cool for neat cutting. Good recipe......Mykele
    Reply
  • cookie77
    13 SEP, 2008
    I haven't made homemade browines in a while. Will these meet my family's high expectations?
    Reply
  • LaNieves
    30 AUG, 2008
    Martha, This is a n n n n 10, I also tried it with Macadamia nuts.
    Reply
  • dovecanyon
    30 AUG, 2008
    Instead of frosting, I always sprinkle the top generously with colored jimmies or sprinkles before baking. It adds just enough "extra someting" without the richness of frosting. Besides, they look so good! BTW, this is probably the best brownie recipe I've ever used, and I've been cooking for 50 years.
    Reply
  • missck
    29 AUG, 2008
    I love brownies with frosting on them - anyone got a good recipe for frosting?
    Reply