Tappan Hill Brownies
Submitted by klsotr
Fudgy, intensely chocolatey brownies made with both semisweet and unsweetened chocolate, two sticks of butter, and chopped walnuts. Rich, dense, and slightly underbaked for gooey centers.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
50 minThese are not your boxed-mix brownies. Not even close.
A full 10 ounces of real chocolate (both semisweet and unsweetened) melts into two sticks of butter, creating a batter so dark and glossy it looks like liquid midnight.
Eggs and sugar get beaten until they form thick ribbons before folding into that molten chocolate, and the result is a brownie with an almost truffle-like density.
Chopped walnuts add crunch throughout, and chocolate chips folded in at the end mean you hit pockets of melted chocolate in every single bite.
The secret? Pull them from the oven while a tester still has a little batter clinging to it. That slight underbake is what gives you fudgy, gooey centers instead of cakey disappointment.
Pro Tips
- Beat the eggs and sugar to ribbon stage. This is the structure of your brownie. When you lift the beaters and the batter falls back in slow ribbons that hold their shape for a moment, you’re there.
- Fold gently after adding chocolate. Overmixing develops gluten and turns fudgy brownies tough. Use a spatula, not the mixer.
- Underbake on purpose. A little raw batter on the tester is exactly what you want. The brownies continue to set as they cool in the pan.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease 8 x 11 inch pan.
Break the semisweet and unsweetened chocolate into 1-ounce pieces.
Bring the butter to a boil in a medium size saucepan.
Add both chocolates and immediately remove from heat.
Stir until the chocolate melts completely.
Combine the flour, baking powder and salt in a small bowl, set aside.
Combine the eggs and sugar in the bowl of an electric mixer.
Beat until the mixture is very thick and forms ribbons when you lift the beaters away from the batter.
Add the vanilla and blend lightly.
Add the melted chocolate and mix lightly.
Gently fold the flour mixture into the chocolate batter with a spatula.
Fold in the chocolate chips and nuts.
Spread batter in greased pan.
Bake for 35 to 40 minute, when done, a cake tester in the center will have a little batter clinging to it.
Do not over bake. Cool in pan.
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