Dense chocolate fudge brownies made even more delicious with walnuts and espresso chips!
1 stick of butter or margarine
8 ounces of semi-sweet chocolate chips
1 ¼ cups white, granulated sugar
1 teaspoon of vanilla
¾ teaspoon salt
3 eggs – beaten
¾ cup all-purpose flour (spooned and leveled)
1/2 cup of espresso chocolate chips
1/2 cup chopped walnuts.
Optional: if you prefer, the espresso chocolate chips and walnuts can be omitted from this recipe. Your brownies will still be delicious!
Preheat oven to 350 F. Line an 8-inch square baking dish with foil or parchment paper. If using foil, spray lightly with a cooking spray like Pam for Baking. Set aside.
In a large saucepan, over low heat, melt butter (or margarine) and chocolate chips together. Don’t be tempted to add more than the 8 ounces of chocolate. Trust me, this is plenty! Once the butter and chocolate have melted completely, remove saucepan from stove top. Add sugar and stir. Add vanilla and salt. Stir until completely combined. Add the 3 beaten eggs and stir until the mixture is smooth. Gently fold in the flour until combined but don’t over mix. If you’re using the espresso chocolate chips and walnuts, add them in. Spread batter evenly in your prepared pan. Bake for 45-50 minutes. Cool completely in the pan before cutting!
*** Check brownies at the 45-minute mark to see if they’re done. The top will be just slightly firm. Turn off the oven. Let the brownies finishing baking in the still warm oven for the last 5 minutes. ***
*** This recipe calls for ¾ cup flour. It’s the perfect amount. Spoon the flour into your measuring cup then level off any excess by running a knife over the top of the measuring cup so it’s a leveled amount. Also, when adding the flour to the chocolate batter, resist the impulse to over mix. Gently mix until it’s combined. This recipe doesn’t use baking soda. If you over mix the batter, your brownies will be flat. ***