Rating: 4.5 stars
977 Ratings
  • 5 star values: 810
  • 4 star values: 27
  • 3 star values: 42
  • 2 star values: 71
  • 1 star values: 27
Susan Sugarman


Credit: David Prince

Recipe Summary test

10 mins
4 hrs
Makes 16 brownies


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.

  • In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.

  • With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.

  • Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes.

  • Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

Nutrition Facts

227 calories; calories from fat 50%; protein 3g; carbohydrates 28g; sugars 21g; fiber 1g; fat 13g; saturated fat 7g; sodium 45mg; cholesterol 41mg.