Brownie mixes are easy, I know, but what you gain in time you lose in flavor. This recipe comes together quickly and yields fudgy brownies with more chocolate taste than you’ll ever get from a mix.

　　

Ingredients

makes 20 brownies

　　8 tablespoons (1 stick) unsalted butter

　　4 ounces bittersweet chocolate, coarsely chopped

　　3 large eggs

　　1 1/2 cups sugar

　　1 teaspoon vanilla

　　1 cup all-purpose flour

　　1/4 teaspoon table salt

　　1 cup chopped walnuts or pecans (optional)

　　

Step 1

Preheat the oven to 350°F. Grease a 9 × 12-inch baking pan.

　　

Step 2

In a heavy saucepan over very low heat, melt the butter and chocolate. Set aside to cool completely.

　　

Step 3

In a large mixing bowl, beat the eggs. Add the sugar and whisk until well blended. Add the cooled chocolate and the vanilla and stir until well blended. Add the flour, salt, and the nuts, if using, and stir just until combined.

　　

Step 4

Pour into the prepared pan and bake until a toothpick inserted into the center comes out with just a few crumbs clinging to it, about 25 minutes. Let the brownies stand in the pan on a wire rack until completely cool. Slice into squares and serve.

　　

Step 5

Store in a tightly covered container at room temperature for up to 4 days.

　　

from aunt elsa’s kitchen

Step 6

If using a glass baking dish, reduce the oven temperature to 325°F.

　　Eva's Kitchen