the non-coffee post-meal beverage. White coffee from Lebanon is not coffee at all. Hot water, orange blossom water, and flavored honey are the only ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 4 (1 ounce) squares unsweetened chocolate, chopped
- ¾ cup butter
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Grease a 13×9-inch pan.
- Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water.
- Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
- Spread batter into prepared pan. Bake for 35 minutes (do not overbake).
- These are fudgy brownies. If you want cake-like brownies, add 1/2 cup milk along with the eggs and increase the flour to 1 1/2 cups.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 102 mg |
| Sugars | 34 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Not good. They had the consistency of undercooked bread pudding, were too sweet, and weren’t nearly chocolately enough.
This is our favorite brownie recipe. The key is to double it to 24 servings and bake in a 13 x 9″ dish. Since it does not have baking soda or baking powder, these are extremely f-u-d-g-y and a chocolate lovers dream. We omitted the nuts too.
Classic recipe from Baker’s that never fails to deliver. I made these in my Pampered Chef Brownie squares pan and drizzled with a homemade salted caramel sauce and they were delicious!
I made this recipe for some friends and they all raved about it! One of the girls is allergic to walnuts so I used dark chocolate espresso chips instead and they were a hit. Everyone loved fudgie texture and rich chocolatey flavor.
This was great! We both loved it. Needs to completely cool, but if you don’t overcook, it has a wonderful chewy center! Will definitely make again!
I made as directed. For me, the texture was fine, fudgy as advertised but not perfectly moist. The flavor was lacking I thought. Not enough chocolate.
These were so good!! Minimal dishes, moist but cake-y! I would recommend 1 1/2 cups sugar so not as sweet.
I made these as is — very good. When I make them again, I may use a slightly smaller pan (I found them a little thin) and cut down on the sugar just a bit.
it turned out as a cake not as a brownie I don’t know what I did wrong..
I scaled for 3 brownies and used 1 egg yolk instead of 5/8 egg. Used a food scale and metric measurements. EXCELLENT!!!
Have been using this recipe for decades and they are the only brownie I will make. The perfect , almost fudge, brownie. I bake mine in a 9- inch square pan. The brownie recipe I grew up on.
Pretty good, I skipped the walnuts, and I think my baking pan was too big, as they ended up really thin. Couldn’t get them out of the pan easily but I think coconut oil spray really is not getting the job done when it comes to greasing the pan.
The best brownie recipe in my mind!! I also used 22tbs of cocoa and 3tbs of olive oil instead of he baking chocolate. I also was out of normal cocoa one day and used dark chocolate cocoa powder instead and holy guacamole!! I discovered the secret to really adding more chocolate flavor – I sub out dark chocolate in most of my recipes now!!
This is a great recipe going back to my youth. Put Mexican Vanilla and your guests will want the recipe!
I used cocoa and oil instead of chocolate and baked it in a 9×13 pan. It only needed 25 minutes and was absolutely perfect and delicious. 35 minutes would have been way too long. Brownies should always be slightly undercooked.
This is a wonderful and easy brownie recipe. They disappeared quickly at a grandsons graduation party. It’s almost as easy as a mix and so much better.
Easy, delicious, fudgey brownies. I baked mine only 30 minutes. Perfect.
a very easy recipe to make but it needs more chocolate! Four itty bitty squares is not enough.
This is the only brownie recipe you need. I’ve made it countless times, in fact I make sure that there is always unsweetened chocolate in my pantry just for this recipe.
Easy and delicious
These were easy to do and have a texture and taste of box mix. The Kraft website says to cook them for 50 minutes for a 9 x 9 pan. But they were burned in the bottom and sides at 45 minutes.