My New Brownie
Yield
16 servingsPrep
10 minCook
40 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | squares |
unsweetened chocolate
unsweetened, coarsely chopped |
|
| 1 | cup |
butter, unsalted
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | squares |
unsweetened chocolate
unsweetened, coarsely chopped |
|
| 237 | ml |
butter, unsalted
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
chopped, optional |
|
Directions
Heat oven to 350℉ (180℃).
Line a 9-inch square baking pan with foil, letting ends extend above pan on 2 sides.
Melt chocolate and butter in microwave or in a medium saucepan over very low heat, stirring often, until smooth.
Let cool 5 minutes.
With a whisk or electric mixer, add sugar and vanilla just until blended.
Whisk in eggs, 1 at a time, just until blended. Whisk until mixture is velvety.
Add flour and whisk until blended, then stir in nuts.
Spread in pan.
Bake 35 to 45 minutes until top cracks near the edges and a tester inserted in the center comes out with moist crumbs.
Cool completely on wire rack.
Cut in 16 squares, remove from foil.
