It must be good. It’s Ann Lander’s! Is what my mom said when I asked her why she decided to try this recipe for my Grimm debut party. It wasn’t until later that she realized the recipe came from Dear Abby, not Ann Landers.
My family has nothing if not a plethora of time-tested recipes for everything from casseroles to bread to desserts, brownies being no exception. I didn’t mind one bit trying a new brownie recipe as it gave me a chance to blog.
These brownies taste best when served at room temperature. Also, they seem to overcook easily; so if you have a fear of over-baking anything; you’ll want to undercook these!
I followed the directions as-is and baked these brownies in a cookie-sheet pan. In my opinion they turned out too thin. I don’t love nuts in brownies but didn’t seem to mind them in this recipe and they were a hit at work.
- 1 c. butter
- 4 oz bittersweet chocolate
- 2 c. sugar
- 4 eggs
- 1 c. all-purpose flour
- 1 tsp. salt
- 2 c. chopped walnuts
- 1 tsp. vanilla
- 1 c. heavy cream
- 8 oz. bittersweet chocolate, finely chopped
- Preheat oven to 350 degrees.
- Line the bottom of an 18x12x2 inch baking pan with baking parchment paper and spray generously with cooking spray.
- In the top of a double boiler, over medium heat, melt butter and 4 oz. chocolate. Reserve.
- In a large bowl beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in nuts and vanilla.
- Pour into prepared baking pan. (Batter should be about 1/2 inch thick, no more.) Bake for 35 to 40 minutes, or until the top is crisp and the toothpick inserted in the center comes out clean. Cool before pouring frosting over the top.
- For frosting: Bring cream to a boil, stirring constantly. Place chopped chocolate in a medium bowl; pour boiling cream over the chocolate and stir to blend well. Spread a thin layer of warm frosting over the brownies. When cool cut into two-inch squares.