Warm Chocolate-Nut Brownie Recipe

Warm Chocolate-Nut Brownie

by Abigail Johnson Dodge
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

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

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients bittersweet chocolate semisweet chocolate chips pecans more more
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): 21; Fat Calories (kcal): 190; Saturated Fat (g): 5; Protein (g): 5; Monounsaturated Fat (g): 5; Carbohydrates (g): 34; Polyunsaturated Fat (g): 10; Sodium (mg): 110; Cholesterol (mg): 55; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 58 , pp. 86c
June 1, 2003

user reviews

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Star Star Star Star Star by skc921, 3/8/2011I'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.
Star Star Star Star Star by smitty2k2, 4/14/2010God... this recipe is SO GOOD! You MUST make it. And yes... vanilla ice cream on the side or on top. It's PERFECTION!
Star Star Star Star Star by cat_mar, 4/18/2009These 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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