You had me at brownie. Many times we like to add and subtract and multiply different ingredients when making one of America’s most beloved treats, the brownie, but occasionally you just need to keep things simple. Occasionally, you just want a straight awesome chocolate brownie with some walnuts. Who better to emulate in your brownie making that David Lebovitz, one of the most well-known pastry chefs turned author and blogger extraordinaire. So, I took to the task of making a simple chocolate homemade brownie and loved the results.
Adapted from: Bunsinmyoven
***Which is adapted from: Ready for Dessert:My Best Recipes by David Lebovitz
6 tablespoons butter, cut into pieces
8 ounces bittersweet or semisweet chocolate, chopped (You can use chocolate chips too, but the higher quality chocolate gives it that extra punch)
3/4 cup sugar
1 teaspoon vanilla
2 large eggs, at room temperature
1/4 cup flour
1 cup walnuts
- Preheat the oven to 350 degrees.
- Line a 9-inch square pan with, allowing the excess to extend beyond the edges of the pan.
- Lightly grease the foil with nonstick cooking spray.
- In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth.
- Remove from the heat and stir in the sugar and vanilla until combined.
- Beat in the eggs one at a time.
- Add the flour and stir vigorously for 1 full minute, until the batter becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
- Stir in the chopped nuts (optional but HIGHLY recommended)
- Pour batter into the prepared pan and bake for about 30 minutes, until you a toothpick can come out smooth.
- Be sure to not over bake.
- Let cool completely in the pan before lifting out the foil or parchment to remove the brownies. Cut into small squares.
- SHARE and ENJOY!
David Lebovitz knows best. Simple and delicious and gone in a second. I love that this is a a quick one pan brownie recipe and simply uses just chocolate and no cocoa powder. So yummy. So chewy. So simple.