• Cooking Time: 35 to 40
  • Servings: 16
  • Preparation Time:


So far these are my very favorite brownies (subject to change) I believe it is the excellent Schaffen Berger chocolate that makes them outstanding.


  • 8 ounces Scharffen Berger 70% bittersweet chocolate, chopped
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 scant cup granulated sugar
  • 2 large eggs
  • 1/4 cup all-purpose flour, sifted
  • 1/2 to 1 cup walnut halves or pieces


  • Adjust a rack 1/3 up from bottom of the oven and preheat to 325 F.
  • Butter or line with parchment paper an 8-inch square cake pan and set aside.
  • Heat the chocolate and butter in the top of a 2 1/2 to 3-quart double boiler or water bath. Stir occasionally until melted.
  • If necessary, whisk to smooth.
  • Remove from heat, stir in the salt, vanilla, and sugar.
  • Add the eggs one at a time, stirring after each addition until incorporated.
  • Add the flour and stir briskly for about a minute until the mixture is smooth and shiny and comes away from the side of the pot.
  • Stir in the nuts.
  • Turn the mixture into the pan and smooth the top.
  • Bake for 35-40 minutes or until a toothpick inserted gently into the center comes out moist, but free of batter.
  • Remove from the oven.
  • Cool on a rack.
  • Serve warm or at room temperature.

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