This is a great recipe for chocolate brownies with nuts!

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

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  • In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.

  • Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Nutrition Facts

502 calories; protein 7.5g; carbohydrates 46.9g; fat 34.7g; cholesterol 102.7mg; sodium 232.1mg. Full Nutrition
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Reviews (329)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2006
I was afraid of making homemade brownies because all the recipes I've seen always looked complicated and too many ingredients. Not this recipe. I had everything already except for the chocolate. They were simple to make and tasted delicious! My husband is a big brownie critic and he ate 3!! Needless to say, I will be making again. I did not use 4 eggs but 3. I think my only complaint is that it was a little too cakey but next time I will use only 2 eggs and see if it solves the problem. I also baked them in a 9x9 pan. We like them thick and a 9x13 would just be too thin. I baked an extra 7-8 minutes. **update** I think I have perfected this recipe. Only use 2 eggs and bake in a 9x9 pan for 30 minutes. I add abot a cup of semi sweet choc chips to the batter as well and it is WONDERFUL!! They turn out thick and fudgy, just the way brownies are supposed to be. Read More
(512)

Most helpful critical review

Rating: 3 stars
06/21/2004
I have to disagree with those that found this brownie fudgy. They were cakey and crumbly. I suspect the 4 eggs are the culprit. Also it seemed there was a slightly flat taste to them. I used Ghirardelli chocolate which I already know I like so maybe I didn't add enough salt. I continue my search for the perfect fudge brownie.... Read More
(56)
390 Ratings
  • 5 star values: 224
  • 4 star values: 97
  • 3 star values: 31
  • 2 star values: 21
  • 1 star values: 17
Rating: 5 stars
08/27/2006
I was afraid of making homemade brownies because all the recipes I've seen always looked complicated and too many ingredients. Not this recipe. I had everything already except for the chocolate. They were simple to make and tasted delicious! My husband is a big brownie critic and he ate 3!! Needless to say, I will be making again. I did not use 4 eggs but 3. I think my only complaint is that it was a little too cakey but next time I will use only 2 eggs and see if it solves the problem. I also baked them in a 9x9 pan. We like them thick and a 9x13 would just be too thin. I baked an extra 7-8 minutes. **update** I think I have perfected this recipe. Only use 2 eggs and bake in a 9x9 pan for 30 minutes. I add abot a cup of semi sweet choc chips to the batter as well and it is WONDERFUL!! They turn out thick and fudgy, just the way brownies are supposed to be. Read More
(512)
Rating: 4 stars
07/21/2008
For those who had criticisms of these not being chocolaty or fudgy enough, the solution is simple--increase the chocolate from 4 ozs. to 6 ozs.--you won't be disappointed. Bake them in a greased 9-inch square pan and bake about 45 minutes. Except for that one ingredient difference, this has been a recipe I've used from time to time for over 10 years, and it's very good--moist and buttery rich! Read More
(291)
Rating: 4 stars
01/21/2004
Do you like it when it sticks to your teeth and tongue? I do! Very good ones. Did not put nuts in it, but will try with chocolate chips next time. A keeper Read More
(115)
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Rating: 5 stars
02/10/2008
Update...I made these yesterday for my Mom's Valentine Birthday dinner which we celebrated early. They were PERFECTION and here is what I did. I only used 2 eggs 1 1/2 cups sugar 1 cup semi-sweet chocolate chips and thawed drained frozen cherries(cut in half & pat dry so not too wet)1 cup salted butter 1 cup flour & teaspoon vanilla extract. I baked in a heart shape pan that was size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They were not too sweet(first time I used the 2 cups & did not like the too sweetness) fudgy chocolatey and everyone in the family LOVED them. Read More
(69)
Rating: 3 stars
06/21/2004
I have to disagree with those that found this brownie fudgy. They were cakey and crumbly. I suspect the 4 eggs are the culprit. Also it seemed there was a slightly flat taste to them. I used Ghirardelli chocolate which I already know I like so maybe I didn't add enough salt. I continue my search for the perfect fudge brownie.... Read More
(56)
Rating: 5 stars
01/31/2011
I've been using this recipe for over a year now tweeking here and there. I only use 2 eggs as others have said. I also add 2 cups of semi-sweet chocolate chips. My husbands' co-workers love the peanutbutter twist we did with this recipe - follow the recipe using two eggs instead of four. Add 1 cup of semi-sweet chocolate chips and 1 cup of Reeses Peanutbutter Chips (instead of walnuts) before popping into the oven. Once completely baked let it cool for ten minutes then add 1/2 a mini peanutbutter cup on top of each brownie. Delicious! Edit Make sure you use a large enough pan. When I first tried this recipe it came out goopy (8x8). Then I tried using my larger pan and it came out great. I also noticed that my darker pans produce a softer edge; glass pans tend to crisp up the edges (alter cook times a bit for this). So for those of you having a hard time getting this recipe to fully bake try a larger pan. Read More
(46)
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Rating: 5 stars
08/09/2007
Caution: these brownies will make you lose all self-control and probably derail any diet you're on. You've been warned! They're fantastic! Fudgey and rich just like brownies should be. I took the advice of other members and reduced the eggs to four egg whites. I also used about 3/4 C butter (I ran out) and substituted chocolate chips for walnuts. 30 minutes was sufficient baking time. I recommend eating these warm out of the oven; the sides are crispy and the inside is amazing. Read More
(29)
Rating: 5 stars
07/11/2007
They are fantastic.I was looking for something quick and easy,this fits the bill for sure.I only used 3 eggs and I cut back on the sugar to 1 3/4 cups...I know its not much but it made them not sooo sweet.They are very soft on the inside and cooking for 33 minutes they came out purfect! I will save this recipe and make them again for sure... Read More
(23)
Rating: 5 stars
06/23/2006
Halfed the recipe used a mix of cocoa powder and chocolate and didn't use the walnuts but they tasted great! My brother who doesn't usually like sweet things wolfed them down! Read More
(21)
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