Classic Brownies

in Brownies, Chocolate

We have brownies!


The oven might be the only appliance hooked up in the kitchen and I might have still had to wash the dishes in the powder room sink, but who cares about the details when it’s 1am in the morning. We have brownies!

I’ve been day-dreaming about christening the new oven for weeks. Maybe a pumpkin creme brulee, white chocolate bread pudding, or maybe Grand Marnier-Vanilla souffle? Decisions, decisions.

Decisions made easier by the fact I only had two eggs with an unknown (and surely-passed) expiration date, a partial box of unsweetened chocolate, it was after midnight, my measuring spoons were buried in one of the piles in the game room, and I fully expected the convection oven gods to take my first dish as a sacrifice. No way were they getting the last of my Grand Marnier.

Classic Brownies

Rich, fudgey brownies.


  • 1 cup (4 ounces) pecans or walnuts, chopped medium
  • 1 1/4 cups (5 ounces) cake flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 6 ounces unsweetened chocolate, chopped fine
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
  • 2 1/4 cups (15 3/4 ounces) sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract


  1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
  2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
  3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
  4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)
  5. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
  6. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.
  7. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
  8. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.
  9. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.


Yields: ~24 servings

Adapted from America's Test Kitchen

Estimated time: 3 hours

7 comments… add one
  • Congratulations! A new kitchen is christened…now you can break out the Grand Marnier.

  • Wonderful choice to christen your new kitchen. Looks delicious!

  • Congratulations on a functioning oven and a gorgeous batch of brownies! Definitely a good choice!

  • I agree with you, who cares about the details especially when brownies like the pic you have above are up for offer. Wish I could have a piece.

  • I have made these brownies and they are definitely a perfect choice. Congrats on the functioning oven…..been there done that!!!

  • Kelli Richardson

    Am I the only one that thinks there is some chocolate missing from the recipe?? I made them last night and they turned out light brown… I must’ve missed something.

    • Kelli – 6oz is the correct amount. That’s my go-to brownie recipe, never had any issues with them not turning out.

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