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Prep Time:20 minsAdditional Time:2 hrsTotal Time:2 hrs 20 minsServings:16Yield:16 browniesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:2 hrsTotal Time:2 hrs 20 minsServings:16Yield:16 brownies
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:16
Servings:
16
Yield:16 brownies
Yield:
16 brownies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6ouncesdark chocolate (70% cacao), coarsely chopped6tablespoonsunsalted butter⅔cupgranulated sugar½teaspoonsalt2cold large eggs½cupteff flour1cupchopped walnuts
Cook Mode(Keep screen awake)
Ingredients
6ouncesdark chocolate (70% cacao), coarsely chopped
6tablespoonsunsalted butter
⅔cupgranulated sugar
½teaspoonsalt
2cold large eggs
½cupteff flour
1cupchopped walnuts
DirectionsPosition a rack in the lower third of the oven and preheat to 325 degrees F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes.Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1 1/2 hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.TipsTo make ahead: Store airtight for up to 2 days.Equipment: Parchment paper or foilOriginally appeared: EatingWell Magazine, November/December 2018
Directions
Position a rack in the lower third of the oven and preheat to 325 degrees F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes.Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1 1/2 hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.TipsTo make ahead: Store airtight for up to 2 days.Equipment: Parchment paper or foil
Position a rack in the lower third of the oven and preheat to 325 degrees F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.
Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes.
Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.
Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1 1/2 hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.
Tips
To make ahead: Store airtight for up to 2 days.
Equipment: Parchment paper or foil
Originally appeared: EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)210Calories14gFat18gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
