Blue Ribbon Chocolate Brownies

These brownies could win the blue ribbon at any county fair. They’re dense and fudgy with intense chocolate flavor. The best part is that they’re quick and easy to make.
Prep: 25 minutes Bake: 38 to 39 minutes Bake at: 350°F Yield: 12 to 16 brownies Pan: 9-inch square baking pan Difficulty: easy

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 ounces Baker’s unsweetened chocolate squares
  • 2 ounces Baker’s semi-sweet chocolate squares
  • 2 large eggs, room temperature
  • 2 cups (400 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup pecans or walnuts, chopped
  • Butter for pan

Directions

Making the Brownie Batter

  • Preheat the oven to 350°F.
  • In a microwave safe bowl, melt together the butter with the unsweet and semi-sweet chocolates at 50% power for 3 to 3 1/2 minutes. Stir the mixture at 1 minute intervals until it is smooth. Let the mixture cool (see “Tips”).
  • In a large bowl, whisk the eggs until lightly beaten. Add the sugar and vanilla to the eggs and whisk until smooth and combined.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • Add the chocolate mixture to the egg mixture and stir to combine. Fold the dry ingredients into the chocolate-egg mixture until well combined. Fold the nuts into the batter. The batter will be thick.
  • Rub cold butter along the bottom and sides of a 9-inch square baking pan. Scrape the batter into the pan and smooth the top with a rubber spatula.

Baking the Brownies

  • Bake the brownies at 350°F for 38 to 39 minutes until the top looks dry and a toothpick inserted into the center comes out mostly clean with perhaps a few crumbs and a slight smear of batter.
  • Remove the pan from the oven and set it on a wire rack to cool completely. Cut the cooled brownies into squares and serve.
  • You can wrap and store the brownies for up to 3 days or freeze for up to 3 weeks.

Tips

  • To avoid scrambling the eggs, make sure the chocolate mixture has cooled to lukewarm before stirring together.
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