You may have gathered by now: I’m kind of opinionated. Ok, more than kind of – REALLY opinionated. When it comes to brownies, it’s no different. There’s a lot of stuff out there that passes itself off as “brownie”, when it’s just… not. Let me preach for a moment…
You see, brownies aren’t cake. They’re not supposed to be cake. I’m not even big on chocolate, but am constantly disappointed when “brownie” ends up being just sort of a chocolate cake. Brownies should be relatively thin, rich, moist, and gooey. GOOEY IS A REQUIREMENT. Leavening ingredients don’t belong in a proper brownie recipe. Disagree? Too bad, this is my blog! 🙂
Brownies are about the easiest baked good you can make – you don’t even need a mixer, just stir the ingredients together in a bowl and you’re done. No whipping, creaming… nothing. Stir it, dump it in a pan and bake it. Done. Love it.
This recipe makes a 9 x 13″ pan worth of chocolate, gooey, awesome brownies. If you’re like me and need extra sugar with your brownies, check out our entry on Brownie Frosting Recipes!
Double Chocolate Walnut Brownies
1 cup cocoa
1 cup sugar
1 cup light brown sugar
1 cup flour
1/2 tsp salt
4 large eggs
1 cup butter, melted
1 cup chocolate chunks
1 cup Walnuts*
Preheat oven to 350°. Prepare 9 x 13 pan ( or two 8 x 8” pans) with pan spray or shortening.
In large mixing bowl, combine first five ingredients. Add beaten eggs and melted butter, stir until dry ingredients are well incorporated and wet. Add chocolate chunks and walnuts, stir until evenly distributed in the batter.
Spread batter into prepared pan(s), Bake for 20 – 25 minutes for 8 x 8” pans, or 30-35 mins for 9 x 13” pan. Brownies are done when knife inserted into center comes out clean. Let cool completely before cutting into squares. Enjoy!
* If you’re not big on walnuts, substitute 1 cup of chocolate chunks, chocolate chips, or… whatever. M & Ms. Reese’s Pieces. Andes Mint Chips. Whatever will make you happy!