These brownies can be fudgy or cakey depending on how long you bake them.
Ingredients
Makes 16 (2-inch) squares
Step 1
Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.
Step 2
Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.
Step 3
Whisk together flour, baking powder, and salt in a small bowl.
Step 4
Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.
Step 5
Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.
Step 6
Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.
Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days. We find the flavor to be even better after 1 day.
Leave a Review
Reviews (120)
Back to TopThe Best!! I've been making these for years, and they get rave reviews. The hardest part of making them is properly preparing the pan so they will come out easily. I follow the directions to a T. (Don't use a dark pan or the brownie edges will burn.) Another great thing about them is that they freeze wonderfully. Just take them out of the freezer and let them thaw; they taste as good as when you first made them.
imd
Readfield, ME
6/27/2023
The best and easiest brownies
Anonymous
New Orleans
1/30/2023
These are the best brownies ever. Just ask my friends. Bittersweet chocolate is one of the keys
currious
Matlock, manitoba
6/12/2016
These brownies are just ok, not worth the ingredients. There are much better recipes out there. Too much flour for the amount of chocolate. IF I was going to make them again, I'd try cutting the flour in half in order to get a dark brownie (like everyone wants). These are a medium brown, not intense chocolate flavor at all. Keep looking!
elyse11
Rhinebeck, NY
3/19/2016
These were fair...simple to make and a pretty decent eat, however they rose more than I expected. In the end, they were more like cake doughnuts rather than the gooey, fudgey texture I was aiming for (I cooked them for 40 minutes). I'll probably either look for a different recipe on here or return to my diet.
Anonymous
Sacramento, CA
11/22/2015
The best, fudgiest, most incredibly moist brownies. People beg me to make these. A must-try
alientaco
Worcester, MA
11/2/2015
Made according to recipe. Time and texture were as stated. Taste not as good as some boxed mixes, very disappointed
valetia
Asheville,NC
12/19/2014
Very good. I've not made homemade brownies ever and these were quite easy. However, if I make them again, I will use more chocolate and a little less sugar. They seemed very sweet and just a little less chocolately than what I wanted. (not that I am a huge brownie fan/making them as a gift) Or maybe use one stick salted butter instead. The consistency was perfect!
Wcwyatt
charleston, sc
12/16/2014
Fantastic. I work as a cook for a family, and the kids adored these. I even got a "best brownies I've ever had." I trimmed the rough edges and froze them, and they were a great snack a few weeks later. I'm making them again right now.
mimiharrison
Washington, DC
5/1/2014
These brownies are tops. Rich, fudgy, chocolately, and tall! They need a few more minutes in the oven than called for. They also freeze well for the occasional indulgent snack!
canyonbird
the SF Bay Area
4/20/2014
Excellent. I am not a chocolate lover but I thought they were very good and others raved about them. I omitted nuts and added 1/2 bag of butterscotch chips. They did not cut as pretty as one might like because they were so moist (convection oven for about 40-45 minutes), but taste was excellent.
auntierahrah
Atlanta, GA
2/17/2014
This was very sweet. I'l try it with less sugar.
zsozso
1/24/2014
I first used this recipe when a friend asked for brownies for her birthday "cake". She wanted additions though. So we put Pecans instead of Walnuts and Reese's Mini's as well. I pour the brownies into the baking dish and then push the Reese's minis in 1 mini about every 2 inches. That way each brownie when cut gets a peanut butter cup in the center. I also frosted them. I get more requests for these brownies than anything else I make. I also have since changed to using only semisweet chocolate. You can use 1/2 bittersweet and 1/2 semisweet and they are just as good. Just don't tell your cardiologist or your endocrinologist what you have been up to when you eat them. These are SO rich.
MARLOWE612
Corunna,MI
1/22/2014
This brownie recipe is incredible. Whenever I serve it to people I'm always asked for the recipe. This is my go-to dessert. It's so much better than boxed brownies and only requires a couple more steps!
simplyvanillasoy
9/29/2012
AMAZING! These brownies are fantastic!! I used a 250g (just over the 8oz) hazelnut-milk chocolate bar, and boy oh boy were these yum! Also added some chocolate buttons which nessled themselves at the bottom and made a deliciously gooey chocolate layer!
Anonymous
Waihi, New Zealand
7/7/2011
