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
Ingredients
-
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)
Directions
- 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!
