Rich Fudgy Brownies

Rich Fudgy Brownies 150 Author: Canadian Living Credits: Rich Fudgy Brownies 150

These brownies are best made a day ahead because they become even more fudgy with the wait. Courtney can serve them on their own or turn them into a brownie sundae by adding vanilla ice cream, a drizzle of chocolate sauce and either nuts or fruit.

  • Portion size 16 servings

Ingredients

  • 6 oz semisweet chocolate chopped
  • 3/4 cups granulated sugar
  • 3/4 cups butter cut_in pieces
  • 1 teaspoon vanilla
  • 2 egg
  • 1 cup all-purpose flour
  • 1/2 cup chopped, toasted walnut

Method

Line 8-inch (2 L) square metal cake pan with foil; grease foil and set aside.

In saucepan, melt chocolate, sugar and butter. Remove from heat and stir in vanilla; let cool for 10 minutes.

Whisk in eggs, 1 at a time; whisk in flour and walnuts. Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Store in airtight container for up to 2 days.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 98 mg
  • Protein 3 g
  • Calories 226.0
  • Total fat 15 g
  • Cholesterol 50 mg
  • Saturated fat 8 g
  • Total carbohydrate 23 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rich Fudgy Brownies