Baker's Chocolate Nut Brownies
This old recipe from Baker’s chocolate is the ultimate chocolate and nut brownie. The texture strikes the perfect balance between fudgy and cake-like. The top is crisp and crackly.
Prep: 25 minutes
Bake: 40 minutes
Bake at: 325°F
Pan: 9-inch square baking pan
Yield: 16 servings
Difficulty: easy
Ingredients
- 4 ounces Baker’s unsweetened chocolate squares
- 1/2 cup (1 stick) unsalted butter
- 4 large eggs
- 2 cups (400 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour, sifted
- 1/4 teaspoon salt
- 1 cup pecans or walnuts, chopped
- Non-Stick cooking spray
Directions
Making the Brownie Batter
- Preheat the oven to 325°F.
- In a microwave safe bowl, melt together the unsweetened chocolate and butter at 50% power for 2 1/2 to 3 minutes. Stir the mixture every 30 seconds to 1 minute. Let the mixture cool until lukewarm.
- In a large bowl, use an electric mixer at medium speed to beat the eggs. Gradually add the sugar and beat together for 2 to 3 minutes until the mixture is frothy. With the mixer at low speed, blend in the chocolate mixture and vanilla.
- Sift the flour and salt directly into the batter and stir to just combine. Chop the walnuts and stir into the batter.
Baking the Brownies
- Prepare a 9-inch square baking pan with non-stick cooking spray. Spoon the batter into the pan and level with a rubber spatula. Bake the brownies at 325°F for 40 minutes until they are just firm. The brownies should be cracked on top.
- Place the pan on a wire rack to completely cool. Cut the brownies into squares and serve.
- Cover the pan and store the brownies for up to 3 to 4 days or freeze them for up to 3 weeks.
Tips
- Do not underbake these brownies. You can bake for 39 minutes to make a very fudgy brownie, but no less.