Simple, light, and classic, this is how brownies began.
Serves: 16Hands-on: 25 minutesTotal: 1 hour 55 minutesDifficulty: Easy
- 4 oz. unsweetened chocolate, finely chopped
- 12 Tbsp. butter, cut into 1⁄4-inch cubes
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1⁄4 tsp. salt
- 1 1⁄2 cups sugar
- 1 tsp. vanilla extract
- 3 large eggs, at room temperature
- 1 cup toasted and chopped walnuts
- Preheat the oven to 350°F. Lightly coat the sides of an 8-inch baking pan with butter and flour. Line the bottom of the pan with parchment paper.
- Melt the chocolate and butter in the top of a double boiler over hot (not simmering) water, stirring continuously. Remove from heat and set aside to cool for a few minutes.
- Sift together the flour, baking powder, and salt. Set aside.
- Blend the sugar into the chocolate mixture a little at a time. Add the vanilla. Stir the eggs into the mixture one at a time. Fold the flour mixture into the chocolate mixture just until lightly blended. Gently fold in the walnuts.
- Spread the batter evenly into the prepared pan and bake for 30 minutes. Remove the brownies from the oven, and place them on a cooling rack for at least 1 hour before cutting.