Adjust oven rack to center position and heat oven to 350 degrees F. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan.
Bake for 30 to 35 minutes*, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months..
Makes about 24 brownies.
* Note: Start checking the brownies before 30 minutes -- I usually start checking at 25 minutes and don't bake much past that. As soon as a toothpick inserted in the center comes out with fudgy crumbs instead of batter they are done.
Equipment Note: When using a glass baking dish, reduce oven temperature to 325 degrees F.
-- Variations --
Saucepan Preparation: Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Continue as directed in recipe.
Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups.
Thick Brownies: Bake in 9-inch square baking pan for 50 minutes.
Chocolate Chip Brownies: Prepare batter as directed, adding 1 cup semi-sweet chocolate chips with the nuts. Spread into prepared pan and bake as directed.
Rocky Road Brownies: Prepare Brownies as directed. Bake for 30 minutes. Remove from oven and immediately sprinkle 2 cups miniature marshmallows, 1 cup Baker's Real Semi-Sweet Chocolate Chips and 1 cup coarsely chopped nuts over brownies. Bake another 3 to 5 minutes or until topping begins to melt together. Cool.
Cream Cheese Brownies: Prepare Brownies as directed using 4 eggs (instead of 3). Spread batter in prepared pan. Then, using same bowl, mix 2 (3 oz) packages cream cheese, softened, 1/4 cup sugar, 1 egg and 2 tablespoons flour. Spoon mixture evenly over brownie batter; swirl with knife several times to marbleize. Bake for 40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Brownie (103g)|
|Recipe Makes: 24|
|Calories from Fat: 132 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 147.5mg||45 %|
|Sodium 151.9mg||5 %|
|Potassium 108.7mg||3 %|
|Total Carbohydrate 56.1g||17 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 54.8g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 363
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