Tested till perfect Rich Fudgy Brownies
Rich Fudgy Brownies
Photography by Matthew Kimura

Rich Fudgy Brownies

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2002

  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 6 oz 6ozsemisweet chocolate, chopped
  • 3/4 cup 3/4cupgranulated sugar
  • 3/4 cup 3/4cupbutter, cut_in pieces
  • 1 tsp 1tspvanilla
  • 2 2eggeggs
  • 1 cup 1cupall-purpose flour
  • 1/2 cup 1/2cupchopped, toasted walnutwalnuts
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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 Information Per piece: about

cal 226 pro 3g total fat 15g sat. fat 8g
carb 23g fibre 1g chol 50mg sodium 98mg

% RDI:

calcium 1 iron 6 vit A 9 folate 6
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