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
- Credits : Canadian Living Magazine: March 2002
Ingredients
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
- Folate 6.0
- Calcium 1.0
- Vitamin A 9.0
