From Lorraine
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium double boiler over barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot. Remove and set aside briefly until the mixture is only warm. It looks gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 - 35 minutes to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.
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Serving Size: 1 Serving (839g) | ||
Recipe Makes: Servings | ||
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Calories: 3134 | ||
Calories from Fat: 1872 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 208g | 277 % | |
Saturated Fat 95.7g | 478 % | |
Monounsaturated Fat 57.8g | ||
Polyunsanturated Fat 37.3g | ||
Cholesterol 1151mg | 354 % | |
Sodium 1142.4mg | 39 % | |
Potassium 3397.3mg | 89 % | |
Total Carbohydrate 335.8g | 99 % | |
Dietary Fiber 63.7g | 255 % | |
Sugars, other 272.1g | ||
Protein 86.1g | 123 % | |
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: 3134
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