Rich Fudgy Brownies
Rich Fudgy Brownies
Photography by Matthew Kimura
- Portion size: 16
This recipe makes 16 servings
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 |
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.
Ingredients
- 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
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.)
Source : Canadian Living Magazine: March 2002
