A Most Splendiferous Brownie
I thought the recipe I had for brownies was pretty good. My only complaint was that they would fall. They are very fudgy, but I wanted a thicker brownie. WOW!! These are incredible!!!! They are thick, chewy, fudgy, HEAVENLY!!! Unfortunately, I can't eat them. But my husband wouldn't shut up about how perfect they were! TIPS: The cooking time on these varies slightly, but makes a HUGE difference. If you leave them in for 50 minutes, they will be very moist, almost fudgy. But if you leave them in for 5-10 minutes more, they will be slightly drier, but chewier. Bake them how you like them. If you really want fudgy, I tried adding chocolate chips instead of walnuts. It may as well have been fudge. They were so rich and chocolatey. I (or my husband) preferred the walnuts as they were already very fudgy and chewy. Lots of different combinations! Enjoy the results!
Makes 16 squares
4 oz unsweetened chocolate
10 tbsp (1¼ sticks) butter, room temp
3 large eggs, room temp
2 tsp vanilla
1¾ cups sugar
½ tsp salt
1¼ cups flour
1 cup walnuts (not optional)
Preheat oven to 350°. Line an 8”x8” baking pan with foil.
In a small saucepan, melt chocolate and butter over very low heat. In a medium bowl, whisk eggs and vanilla together. Add melted chocolate mixture and whisk to combine (mixture will thicken considerably). Add remaining ingredients and mix together with a rubber spatula. The batter with be thick and greasy looking.
Scrap batter into prepared pan and press into place with rubber spatula. Bake about 50-60 minutes. Let cool at least 2 hours (if you can handle it) before removing from pan, cutting and serving. They will continue cooking and become chewier as they cool.