Categories:Viewed: 128 - Published at: 3 years ago


  • 4 ounces chocolate unsweetened
  • 8 tablespoons butter
  • 1 1/4 cups sugar
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup flour, all-purpose
  • 1/2 cup nuts chopped


  • Preheat the oven to 325F (160C).
  • Lightly grease an 8 inch square pan with butter or vegetable oil.
  • Melt the chocolate and butter in the top of a double boiler placed over simmering water.
  • Cool the mixture for 5 minutes.
  • Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture.
  • Using an electric mixer on medium speed, mix until blended, about 25 seconds.
  • Scrape the bowl with a rubber spatula.
  • Add the vanilla.
  • With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
  • Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
  • Add the flour on low speed and mix for 20 seconds.
  • Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl.
  • Stir in 1/2 cup of the nuts.
  • Spread the batter evenly in the prepared pan.
  • Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.
  • The center of the brownies should never quite rise to the height of the edges.
  • Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.
  • Serve the next day - it takes a day for the flavor to set.