“My favorite brownie recipe is from renowned L.A. baker Nancy Silverton. They're intensely chocolaty, chewy, and fudgey in a vastly superior way to any fudge I've ever tasted.”
READY IN:
1hr 10mins
YIELD:
15 3x4 Brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
  2. With rack in middle position, preheat oven to 325°F
  3. Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes. Shake pan halfway through baking to ensure the nuts toast evenly.
  4. In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
  5. Raise oven temperature to 350°F.
  6. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousse-like, 3 to 5 minutes.
  7. Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined.
  8. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
  9. Pour batter into prepared jelly-roll pan; spread to an even thickness.
  10. Bake for 40 minutes, until brownies are firm to the touch.
  11. Before serving, slice into 3-by-four-inch squares. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.

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