II Brownies II


  • 1 cup all-purpose flour 
  • 11/2 cups sugar 
  • 3 large eggs
  • 1 tsp. Vanilla extract
  • 1/4 tsp. salt
  • 8 tbsp. unsalted butter
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 cup walnuts or pecans, chopped  (Optional)


  • Preheat the oven to 350 F (175C). Grease a 9 x 12-inch cake pan.
  • Melt the butter and chocolate in a very heavy saucepan over a very low heat. Set aside to cool it down fully.
  • In a large mixing bowl, beat the eggs. Add sugar and whisk until well blended.
  •  Add the cooled chocolate and butter mixture to it. Also, add the vanilla extract and mix until well blended.
  • Add flour, salt and the nuts, stir just to mix it nicely.
  • Pour the batter into the prepared pan.
  • Bake in a pre-heated oven for 25 minutes, or until  a toothpick inserted into comes out clean.
  • Let the brownies stand in the pan until completely cool. Slice into square pieces or shape of your choice and serve.

  • Tip :
    Store  the brownies in a tightly covered container at the room temperature for upto 4 days.

    Note :  If using a glass dish to bake, reduce the oven temperature to 325F.