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Warm Chocolate-Nut Brownie

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Serves six to eight.

  • by from Fine Cooking
    Issue 58

  This quick brownie recipe is a perfect weeknight dessert, with only two dishes to wash.

  • 2-3/4 oz. (about 2/3 cup) all-purpose flour
  • 2/3 cup granulated sugar
  • 2/3 cup chopped bittersweet or semisweet chocolate or morsels
  • 1/4 cup unsweetened natural cocoa powder (about 3/4 oz.)
  • 1/8 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. table salt
  • 2 large eggs, lightly beaten
  • 1/3 cup vegetable oil
  • 1/2 cup chopped nuts (walnuts or pecans)

Heat the oven to 350°F. Lightly grease a 9-inch pie plate (I use Pyrex). In a medium bowl, mix the flour, sugar, chopped chocolate, cocoa, cinnamon, baking powder, and salt with a wooden spoon or rubber spatula until well blended. Add the eggs and oil and mix until blended. Scrape into the pie plate and spread evenly. Sprinkle the chopped nuts over the top. Bake in the center of the oven until a pick inserted in the center comes out with some gooey pieces clinging to it, 20 to 25 minutes. Let cool at least 10 minutes. Cut into wedges and serve hot, warm, or cold.

Serving Suggestions

Serve with a scoop of ice cream or a dollop of whipped cream.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 320; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 5; Protein (g): protein g 5; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 34; Polyunsaturated Fat (g): 10; Sodium (mg): sodium mg 110; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 2;

Photo: Scott Phillips

Just made this tonight and it turned out great! Thought it was a tad sugary, but it might have been because of my mix of brown, white and coconut sugar since I didn't have anything else. Baked in the round lid of a pyrex pan (18 cm across the bottom, 20 cm on the top) for 28 min and the cake was perfect; not dry and with runny chocolate inside. Used cashew nuts mixed in the dough and slightly less cocoa powder, and a bit more chocolate nibs. One of the easiest recipes of brownie cakes I have tried!

This was very easy. I made this last night for a small meeting and it was a hit. I chopped up all 4 ounces of a Ghirardelli 60% Cacao Bittersweet Baking Bar for the chocolate, used untoasted walnuts and followed the instructions. My only issue was that I checked it at 20 minutes but the pick came out looking very wet and I put it back in for another 5 minutes. The pick came out gooey but I may have been hitting chunks of chocolate. I put it in again for another 5 minutes and might have dried it out too much. Next time I'll do like what was suggested below and just go for 20 minutes and try pecans.

I've made this as is, I've left out the cocoa powder, I've made it without cocoa powder and replaced the chocolate chips with raisins, I've used almonds or pecans in place of walnuts... a great, super-easy recipe.

God... this recipe is SO GOOD! You MUST make it. And yes... vanilla ice cream on the side or on top. It's PERFECTION!

These were very good & easy to make. The cinnamon is a nice touch and use pecans if you have them. Don't overbake - I baked for 20 minutes and they were moist and chewy. Nice served with vanilla ice cream.

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