Can I use margarine instead of butter?

I think it's best to use butter for this recipe and not margarine, for better flavor and texture (chewiness).

How do I know when the brownies are done baking?

The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.

Can I add nuts to the recipe?

Absolutely! In fact, my recipe calls for chopped toasted nuts such as walnuts or pecans.

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9 by 13-inch baking dish. Increase the bake time; start checking at the recipe time (35 minutes) and then keep checking every 3 to 5 minutes.

Chewy Chocolate Brownie Recipe - A Well-Seasoned Kitchen®

Ingredients

Scale

1/4 cup all-purpose flour, plus more for baking dish
1/4 teaspoon salt
3/4 – 1 cup chopped toasted nuts (walnuts or pecans), optional
2 ounces unsweetened chocolate, coarsely chopped
1/2 cup (1 stick) butter, sliced into 6 to 8 pieces, plus more for baking dish
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, beaten
Powdered (confectioners) sugar, for garnish

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Instructions

Preheat oven to 325 degrees. Lightly butter an 8-inch square baking dish, then line with two pieces of parchment paper that have been cut to fit the pan crosswise. Flour the pan.
In a small mixing bowl, stir together the flour, salt, and nuts (if using). Set aside.
Melt the chocolate and butter in the top of a double boiler over simmering water just until melted. Alternatively, place chocolate and butter in a large microwave-safe bowl and melt in the microwave.
Remove from heat and stir in the sugar. Set aside and let cool for 3 to 4 minutes (so you don’t cook the eggs). Stir in vanilla and eggs until well blended. Finally, stir in the flour and nut mixture just until combined.
Pour batter evenly into the prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let brownies cool completely in the pan on a wire rack.
To serve, pull up the parchment paper and gently remove the brownies from the pan. Remove the paper and place brownies on a cutting board. Sift powdered sugar over the top. Cut with a sharp knife, and wipe the knife clean with a damp paper towel between cuts. Can also refrigerate brownies for at least 30 minutes to make cutting easier.

Notes

Make ahead: Brownies can be baked, cooled, covered, and refrigerated for up to 1 week. They can also be well-wrapped and frozen for up to 3 months.

High altitude adjustments: Below 7500 feet, no changes are needed. Above that level, increase oven temperature to 375 degrees and reduce cook time to 22 to 25 minutes.

Author: Lee Clayton Roper
Category: Dessert
Method: Bake
Cuisine: American