It goes without saying when chocolate fudge brownies are on the table, these are the ones who get snatched off first. The recipe is a classic one, with a lot of walnuts, bittersweet chocolate, and unsweetened cocoa powder that add a deep luscious flavor, an incredible happiness at the second bite (or the first) !
I am not a super baker, yet I found these brownies a pleasure to make, as the recipe is easy to follow (from Cooking Light)..after tasting them, I had to share. Fudge rich brownies, with crunchy walnuts are the best way to end a meal, licking fingers and to forget all the worries of the day!
Ingredients : serves many
- 3.38 oz or 3/4 cup all purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsweetened good quality cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided
- 1/3 cup low fat milk
- 5 to 6 tablespoons melted butter
- 1 teaspoon good quality vanilla extract
- 2 large eggs beaten
- 1/2 cup to 2/3 cup chopped walnuts, divided
- cooking spray or butter for your pan
Preheat the oven at 350F.
Using dry measuring cups level the flour with a knife.
Combine flour and 5 following ingredients ( including salt) in a large bowl. Mix well.
Melt butter in a small pan without burning.
In a microwave bowl, add milk and 1/2 cup chocolate chunks, microwave at HIGH 30 seconds, stir, microwave 30 seconds more. When done, stir in melted butter, vanilla extract, beaten eggs.
Add the milk mixture, 1/2 cup remaining chocolate chunks, 1/4 cups of nuts to the flour mixture and stir well to all combined.
Using cooking spray or butter, generously butter a 9 square inches pan (metal or pyrex). Pour the batter and spread it evenly with a flat knife. Scatter remaining nuts over the top.
Bake at 350F for 22 to 30 minutes, until a toothpick inserted in the center comes our with gooey clumps of brownie attached to it.
Do not over bake, if not brownies will not be fudgy.
To cut it neatly, run a sharp pairing knife inside the pan edges, then carefully invert the pan into a flat surface, let it cool completely, then cut the brownie block in 3 neat cuts on the length, cut again horizontally, to get some beautiful squares.
Smooth pure deliciousness!!
(186 cal. per square, 9.1 fat, 25.4 g. Carbs)