Fudgy Brownies ... What Could be Better?

What says homey dessert more than a decadent chocolate brownie? Rich and moist, these brownies never last long on the dessert table. Add nuts, I prefer pecans, and/or chocolate chips to make them an extra special treat.

Fudgy Brownies
(Makes 9 large brownies.)


Fudgy Brownies

• 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
• 3 ounces unsweetened chocolate, finely chopped
• 1 cup sugar
• Pinch of salt
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup flour, sifted
• 1/2 cup chopped pecans or walnuts (optional)
• 3/4 cup semisweet chocolate chips (optional)

Preheat oven to 350°F.

Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt.


Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the nuts and/or chips if using.

Pour the batter into the prepared dish and spread evenly. 

Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes. Do not over bake. 

Transfer the pan to a wire rack and let cool completely.

Cut into 2 1/2-inch squares.