Sometimes you just need chocolate to get things on an even keel. My friend Julie Fox has a great recipe for chocolate brownies that is also super easy to make. All you need is about an hour—some chocolate, butter, sugar, eggs, vanilla, flour, and walnuts. Soon enough you'll be in chocolate heaven. Enjoy!
Preparation Time: 35 minutes
Start to Finish Time: 70 minutes
Yield: About 40 pieces
1-1/2 tablespoons unsalted butter, for greasing
4 tablespoons plus 3-1/2 cups sugar
3/4 pound (3 sticks) unsalted butter
8 ounces unsweetened chocolate
6 large eggs
2 teaspoons vanilla extract
2 cups flour
1 cup chopped walnuts (optional)
Heat oven to 350 degrees. Butter a 12x17-inch jelly-roll pan and dust with 4 tablespoons sugar. Discard any sugar that doesn't adhere to pan.
In a small saucepan over low heat, combine 3 sticks butter and chocolate. Cook, stirring occasionally, until both have melted.
Remove from heat and let cool to room temperature.
In the bowl of a standing mixer, beat eggs with 3-1/2 cups sugar until blended but not "frothy." Stir in vanilla, then chocolate. Add flour, stirring until just combined. Fold in nuts if you like.
Spread batter in prepared pan and bake 35 minutes, or until set. (A wooden toothpick inserted in the center should come out almost clean.) Let cool completely before cutting.
(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
LISTEN & MORE RECIPES
Comment on This Article
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor