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.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 226 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 98 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit A | 9% |
| folate | 6% |
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6 oz (175 g) semisweet chocolate, chopped
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) butter, cut in pieces
1 tsp (5 mL) vanilla
2 eggs
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) chopped toasted walnuts
Preparation:
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.)
Additional Information
Source
Canadian Living Magazine: March 2002
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