TWD—Classic Brownies with Walnuts

Good ol’ classic brownies are one of my favorite things to bake because you can just whip them up so fast.  I followed Dorie’s recipe exactly except that I omitted the espresso powder.  Oh, and I only used half a cup of walnuts instead of one cup. 

Do you like your brownies fresh (cooled) from the oven?  Or do you prefer them chilled?  The photo above is some that I sliced not long after making the brownies as I needed them for a get together. 

My photos aren’t that great as my computer wasn’t letting me edit them.  sigh

This photo is taken the next day after the brownies spent the night in the fridge.  I prefer them chilled, but these are good both ways.  This recipe makes a pretty dark chocolate flavored brownie.  These have a lot of bittersweet and unsweetened chocolate in them. 

I have a favorite go-to brownie recipe, which are also my take on a Dorie BFMHTY recipe, the Tribute to Katharine Hepburn Brownies.  I’ve simplified the recipe, but use it for every kind of brownie I make with all kinds of mix-ins.  One thing I like about this recipe is that it is more frugal, since the only chocolate is cocoa powder.  (Besides the addition of chopped chocolate or other mix-ins.)  I know this recipe by heart.

Katrina’s Go-To Simple Brownies, adapted from BFMHTY Tribute to Katharine Hepburn Brownies

1/2 cup unsalted butter (4 ounces or 1 stick)

1/2 cup cocoa powder (41 grams)

2 large eggs, room temperature

1 cup granulated sugar (200 grams)

1 teaspoon vanilla extract

1/4 cup all purpose flour (30 grams)

1/4 teaspoon salt

any mix-ins you’d like

Preheat oven to 325 degrees.  Line an 8x8 inch baking pan with foil and spray lightly with cooking spray (or use non-stick foil).  Set aside.

In a medium sized saucepan, melt together the butter and cocoa and stir to combine.  Remove from heat and let sit 5 minutes.  Add the eggs and whisk to combine.  Whisk in the sugar, then the vanilla.  Fold in the flour and salt just until combined.  Pour the batter into the pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Let cool completely on wire rack.  Chill in refrigerator for a couple hours—is ideal.  Remove from pan with foil edges and peel the foil off the brownies.  Cut into desired sized pieces.

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Do try Dorie’s Classic Brownies recipe.  You can get the recipe for it on Anne’s blog, Anne Strawberry.

Tuesdays With Dorie—it will be brownie heaven over there!