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Author Notes: One of my fondest memories from growing up is helping my mom make brownies. At the time we followed the Ghirardelli brownie recipe with a few tweaks of our own. As I got older this became on of my most requested baked goods to bring to special events. I have continued to play with the ingredients--the amount of sugar, chocolate and whether or not to include nuts. This recipe is my best batch yet. It is super easy to double if you need to feed a crowd--just use a 9 x 13 in baking dish. Enjoy! - thepuffin
Makes 16 servings
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2/3 cup flour (unsifted)
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/4 cup + generous handful of chocolate chips (I use 60% cacao)
- Pre-heat oven to 350 degrees and grease a 9 x 9 (or 8 x 8) in square baking dish or line it with parchment paper.
- Melt 1/2 cup of butter. Meanwhile, in a large bowl, whisk together eggs, sugar and vanilla.
- Add butter to mixture. Mix until well combined.
- Sift flour, cocoa powder, baking powder and salt into a medium sized bowl. Add to wet ingredients. Stir until fully incorporated.
- Add chopped walnuts and 1/4 cup chocolate chips too the batter. Reserve the handful of chocolate for later.
- Pour batter into baking dish and place in pre-heated oven. Cook for 15 minutes. Sprinkle remaining chocolate chips on top and cook at least 5 more minutes, or until a tester stick comes out clean. Cool for 5-10 minutes before digging in!
Don't let those cracks in your cheesecake get you down.
Wine to go, without the box.
Go play outside!
Herb rubs, fresh and dried.