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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 brownies 47g Recipe makes 16 brownies) |
||
| Calories 177 | ||
| Calories from Fat 78 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 100mg | 4% | |
| Potassium 60mg | 1% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 16.8g | ||
| Protein 2.2g | 4% | |
Chocolate Lovers Deluxe Fudgy Brownies
16 brownies
Ingredients
- 2/3 cup butter or margarine, melted
- 1 1/3 cups sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chopped toasted walnuts (optional)
Directions
1
Heat oven to 350 degrees.2
Grease an 8” square baking pan with non-stick cooking spray.3
In medium bowl stir together butter, sugar, eggs and vanilla.4
Add flour, cocoa and salt stirring just until blended.5
Mix in half of the walnuts, if desired.6
Spread mixture and sprinkle with remaining walnuts.7
Bake about 30 minutes, until top appears dry and center is set.8
Cool brownies in pan on wire rack.9
To wrap, cut brownies into squares.10
NOTE: To toast walnuts, spread on baking sheet.11
Bake in 350 degrees oven stirring occasionally, about 10 minutes or until lightly browned.12
Remove from oven and cool completely.13
My dh has also added chocolate chips to the batter with WONDERFUL results!
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings
- Occasion > Gifts
Featured Reviews for This Recipe
From: Cassie Lackey
On Oct 8, 2009
This recipe is absolutely fabulous. All of these ingredients are SO readily available. This is a very simple recipe. I love it!
From: Chef #921940
On Aug 29, 2009
Fabulous! I made these for dessert tonight and served them with David Levovitz's chocolate peanut butter ice cream. I did reduce the sugar to 1 cup and these were absolutely fantastic! Fudgy, not too sweet and seriously chocolatey. One of my new favorite brownie recipes!
From: BettyBoop330
On Feb 15, 2003
These brownies are really fabulous. I have made them exactly as published, and have also substituted oil for the melted butter. I have made them with and without nuts, and also used sliced almonds instead of chopped walnuts. They are always wonderful and vanish in seconds, it seems. Very chocolatey, and made with readily available ingredients. Yum!
From: Canadian_in_the_Bay
On Sep 19, 2007
I made these to bring into work and I only got to eat a bite. That bite told me that this is the go-to brownie recipe I was looking for. They are perfectly soft and fudgy- just as they should be. Seeing as some people were saying that the chocolate taste could be stronger, I replaced three tablespoons of flour with cocoa powder and the results were fantastic. I also omitted the nuts.
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