I have been dying to make these brownies ever since I saved the recipe. I saved this recipe from a Cooking Light magazine but these brownies taste anything but light. Warning: if you are not a chocoholic or extreme chocolate lover, do not attempt to eat, because they are chocomazing (chocolate + amazing, and yes I did just make that up)! !
- 3/4 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 3/4 cup Unsweetened Cocoa
- 1/2 cup packed Brown Sugar
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Bittersweet Chocolate Chunks, divided
- 1/3 cup fat-free Milk
- 6 tablespoons Butter, melted
- 1 teaspoon Vanilla Extract
- 2 large Eggs, lightly beaten
- 1/2 cup Walnuts, divided
- Cooking Spray
Step 1: Pre-heat oven to 350 degrees.
Step 2: Combine flour, granulated sugar, unsweetened cocoa, brown sugar, baking powder and salt in a large bowl.
Step 3: In a medium-sized, microwave-safe bowl combine 1/2 cup bittersweet chocolate and milk.
Step 4: Microwave the chocolate and milk for 30 seconds. Mix the chocolate.
Step 5: Microwave for another 30 seconds. Mix until well-combined.
Step 6: Stir in melted butter, vanilla and beaten eggs. (By the way, the picture shows unmelted butter because I forgot to melt it. I had to take it out and melt the butter. Opps)
Step 7: Add the milk mixture, 1/2 cup chocolate and 1/4 cup walnuts into the flour bowl. Stir until well combined.
Step 8: Spray a 9-inch square metal baking pan.
Step 9: Pour batter into pan.
Step 10: Sprinkle with remaining walnuts.
Step 11: Bake for 15-20 minutes. You will know if it is ready if a toothpick is placed in the middle of the brownie pan, and when taken out it has crumbs clinging to it.
Step 12: Let cool for 20 minutes.
Step 13: Eat and Enjoy!