Chocolate brownies with walnuts

    1 hour 15 min

    A rich and delicious chocolate brownie, which makes the perfect snack or dessert. Serve as is, with whipped cream and berries or warm with vanilla ice cream.

    109 people made this

    Makes: 1 20cm square tin

    • 175g butter
    • 450g dark brown soft sugar
    • 3 eggs
    • 115g plain chocolate, melted
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 120g chopped walnuts

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 120 C / Gas 1/4. Grease a 20x20cm baking tin.
    2. In a large bowl, cream together the butter, dark brown soft sugar and eggs until light and fluffy. Stir in the chocolate and vanilla until well blended. Mix in the flour and then the walnuts. Spread batter evenly into the prepared tin.
    3. Bake for 1 hour in the preheated oven or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack before cutting into bars.

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    Reviews in English (89)


    Perfection... After reading several recipes and reviews I decided to try this one because it was the first recipe I'd ever seen that uses brown sugar. I was skeptical so I used 1 cup brown and 1 cup white sugar to be safe. I was out of butter so I used margarine instead. I also added two tablespoons of Dutch Cocoa and a splash of cold coffee for an extra kick. I was leary about the temp so I used 350 degrees and baked for 30 mins using a 9 by 11 in. pan. I discovered this is the identical recipe as Baker's and Hershey's (on the unsweetened chocolate box) with the exception of the brown sugar. For the first time in my life I had perfect brownies! I will never use a mix again. These took some time but they were worth it, absolutely perfect! Gooey inside and crispy outside just the way a perfect brownie should be. One day I will try the recipe in it's orginal form. I can't wait for my kids to try these. I am topping them with homemade chocolate frosting and m&m's at their request!  -  26 Oct 2005  (Review from Allrecipes US | Canada)


    Turned out great (gooey and fudgy) with a few modifications. First, I didn't have choc squares so I had to use the cocoa powder/butter ratio on the back of the Hershey's box (I picked this recipe because several reviewers mentioned success with this). Second, I couldn't help myself, I added a dash of clove. Third, I used roasted walnuts, and a small handful of semisweet chocolate chips. Fourth, I cooked it for 60 mins at 250, then turned the temp up to 300 for another 20 mins, and they were perfect. I think it is important to have a glass pan. Glass and metal cook very differently!  -  25 May 2006  (Review from Allrecipes US | Canada)


    Followed recipe to an art except that I changed the baking temp to 350 and baking time to 30 minutes. I also used a glass baking dish. EXCELLENT! VERY SOFT!  -  31 May 2006  (Review from Allrecipes US | Canada)