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Warm Chocolate-Nut Brownie

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

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.
photo: Scott Phillips
From Fine Cooking 58, pp. 86c
June 1, 2003

user reviews

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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.