Last week, for Sweet Melissa Sundays, our chosen recipe was Brooklyn Brownout Cake, which required us to bake a batch of brownies that were used to fill the cake layers.
I always like a recipe that requires me to bake brownies. 🙂
The ingredients are pretty straightforward, very similar to a one-bowl brownie recipe. The difference here is that Melissa instructs you to whip the eggs and sugar together before adding the melted chocolate. I can’t say it made a big difference in the overall texture, but I did use a smaller pan and therefore my brownies came out thicker, which I liked.
Flavorwise? Very simple, no bells and whistles, just a regular brownie. I don’t want to use the word plain, but these are perfect for kids or anyone that doesn’t like strongly flavored brownies.
I will definitely make these again.
Chocolate Walnut Brownies – Sweet Melissa’s
1/2 pound (2 sticks) unsalted butter
4 oz unsweetened chocolate, coarsely chopped
2 large eggs
1 1/2 cups sugar
1 tsp pure vanilla extract
1 cup AP flour
1/2 tsp kosher salt
2/3 cup walnuts, coarsely chopped (optional) (I didn’t use them.)
Before you start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Butter and flour a 9x9x2-inch square cake pan. (I used an 8×8 pan.)
(1) In the top of a double boiler set over simmering, not boiling, water, melt the butter and chocolate. Remove from the heat but keep warm.
(2) In the bowl of an electric mixer fitted with the whip attachment, beat together the eggs, sugar, and vanilla on medium speed until pale yellow in color, about 2 minutes. Add the melted chocolate and mix to combine.
(3) In a separate bowl, whisk together the flour and salt.
(4) Add the flour mixture to the chocolate mixture in 3 batches, mixing on low speed until just combined. Do not over mix. Scrape down the sides of the bowl. Stir in the nuts by hand.
(5) Pour the batter into the prepared pan. Bake for 45-50 minutes, or until sides begin to pull away from the pan and center is moist but not running, and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
(6) When cool, loosen the edges of the pan with a knife and invert the brownies onto a cutting board. Cut into 12 brownies.