I have always love brownies, I mean who doesn’t? I decided to try out these double chocolate brownies in hopes for finding the perfect combination between chocolate and nuts. Success!
I was inspired to make these by a bag of chocolate chips in the cupboard. They were lonely and wanted to be made into something delicious.
The brownie recipe is adapted from the trusty Better Homes and Gardens New Cook Book
Double Chocolate Brownies
Yield: 16 brownies
- 1 stick of butter
- 2 ounces of unsweetened chocolate
- 1 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 3/4 cup of flour
- 1/2 cup finely chopped nuts
- 1/3 cup chopped nuts (see below)
- 1/2 cup of semi-sweet chocolate chips
- Powdered sugar (optional)
Preheat oven to 350°
In a medium saucepan, melt the butter and unsweetened chocolate over low heat. Stir occasionally. While the butter and chocolate are melting, combine sugar, eggs, and vanilla in a medium mixing bowl. Chop the nuts if you haven’t already. Lightly butter a 8x8x2-inch baking pan. By now the butter and chocolate should be melted.
Pour the melted ingredients into the mixing bowl with the sugar, eggs, and vanilla. Stir in the finely chopped nuts and flour. Spread the batter into the lightly-greased baking pan.
Press the semi-sweet chocolate chips and the chopped nuts into the batter. Press them down so they are visible, but not fully submerged (see below).
Bake for 30 minutes, or until a toothpick comes up clean when sticking one into the center of the brownies.
Let the brownies cool in the pan for 5 minutes. Then cut them (cut both the length and width into quarters, creating 16, 1×1-inch brownies) and let cool for 10 more minutes. Move the brownies to finish cooling on a wire rack. Store in an air-tight container with wax paper separating stacks.
Optional: sift powdered sugar of the tops of the brownies.
Tip: Make a little go a long way
Cut one brownie into 4 pieces. Then, put each piece into mini cupcake liners. This makes a great gift, even if you only have a few brownies left!