French Chocolate Brownies
Updated Oct. 27, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 12tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
- ½cup all-purpose flour
- ⅛teaspoon salt
- 6ounces bittersweet chocolate, in pieces
- 3eggs
- 1cup sugar
- ½teaspoon vanilla extract
- ⅔cup lightly toasted walnuts or hazelnuts (optional)
Nutritional analysis per serving (14 servings)
268 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 3 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.
- Step 2
In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
- Step 3
In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.
Private Notes
Comments
These brownies are very moist and fudgy. I had trouble cutting and separating them and some of them came apart. So they don't make a great presentation.
It would be great if the were more firm. If anyone has an idea for this please let me know.
Ive been making these for a while now. I went on a browniie and must have tried 20 or more recipies, My search was over when I found this one. Always a hit.
Bake 30 minutes in round pan and was perfect. Used 150 gram butter rather than 170. Used only 1/2 cup sugar
Theresa, try refrigerating them.
Flavor absolutely delicious. Wouldn’t describe them as moist or chewy. Very crumbly must be eaten with spoon- fork would allow crumbs to fall through. Loved the slightly toasted walnuts. Would work with ice cream.
Best brownies ever, bar none. I didn't use nuts, otherwise followed the recipe exactly, and used Ghirardelli 60% bittersweet chocolate. Can't think how these could be any better - this is the ultimate brownie recipe.
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