For the fudgiest brownies, be sure not to overbake these, from Steffi Berne's Cookie Jar Cookbook.
Recipe information
Yield
Makes 16 brownies
Ingredients
Preparation
Step 1
1. Preheat the oven to 350°F. Position an oven rack in the bottom third of the oven. Line an 8-inch square baking pan with foil, shiny side up. Lightly grease the foil with melted butter or nonstick cooking spray. Set the pan aside.
Step 2
2. Place 1/2 cup butter and the chocolate in a medium-sized, heavy-bottom saucepan; warm over very low heat, stirring until the mixture is melted and smooth. Remove the pan from the heat and allow the chocolate mixture to cool for about 3 minutes. Stir in the sugar and vanilla, then add the eggs, one at a time, mixing thoroughly after each addition. Add the flour and salt and stir until just incorporated. Stir in the walnuts. Pour the batter evenly into the lined pan.
Step 3
3. Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center of the brownies comes out clean but not dry. It's better to err on the side of underbaking, rather than overbaking.
Step 4
4. Place the pan on a rack and allow it to rest until it is cool to the touch. Carefully lift the foil-wrapped brownies out of the pan and onto a cutting board. Cool completely. Using a thin, sharp knife, cut into 16 squares.
Step 5
5. Store brownies in the pan in which they were baked or individually wrapped in a cookie jar.
