“This recipe is from Claire Sauerhoff, pastry chef and owner of a New York bakery called "The Exceptional Brownie". Her bakery won COPIA'S "Best Darn Brownie Contest". To achieve a fudgy result, be careful that you don't overbake the brownies. After 35 minutes, begin to test for doneness with a cake tester or a toothpick that you stick in the middle of the pan. You're looking for the tester to come out with just a little batter on the end.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Prepare an 8-inch square pan by spraying it with a non-stick spray or by coating it with butter or margarine.
  2. Melt the chocolate in the microwave, a double boiler, or in a glass bowl set over a pan filled with simmering water. Put aside.
  3. In a bowl using a wooden spoon or with a stand or hand-held electric mixer, cream the margarine or butter and sugar together. Add the eggs, one at a time, and beat well until completely combined. Add the melted chocolate, scraping the bowl with a spatula to get all the chocolate added.
  4. In another bowl, the stir cake meal, cocoa and salt together. Stir in these dry ingredients and then add the nuts. Mix until all ingredients are thoroughly combined.
  5. Transfer to the prepared baking pan. Bake for approximately 35 to 40 minutes.

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