Heat oven to 375. Coat an 8 in square pan (or similar pan) with 1 tbsp. butter. Melt chocolate with remaining 7 tbsps butter (in double boiler so it does not scald). Meanwhile, beat eggs in medium mixing bowl at high speed 1 minute. Gradually add sugar to eggs, beating constantly. Continue beating until mixture is pale yellow and reaches consistancy of soft-peaked whipped cream, 4-5 mins. Reduce mixer speed to medium; beat chocolate mixture and vanilla into egg mixture until thoroughly blended. Add flour to chocolate mixture; beat at low speed just until flour is absorbed. Stir in nuts if desired using a spoon. Spoon batter into prepared pan. Bake until cake tester or wooden toothpick comes out clean, about 30 mins. Cool completely (do not refrigerate). Cut into 16 squares. Dust with powdered sugar if desired just before serving. For extra-chewy texture, cover brownies and let stand at room temperature overnight.
These are best when made with Bakers Sweet Chocolate, but Semi-Sweet also works well. These sold out at a bake sale one time when I made them before any other items did. They are one of the "Death by Chocolate" items.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (90g)|
|Recipe Makes: 16|
|Calories from Fat: 159 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 147.5mg||45 %|
|Sodium 86.4mg||3 %|
|Potassium 138.6mg||4 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 38.1g|
|Protein 6.7g||10 %|
Powered by: USDA Nutrition Database
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: 328
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