Advertisement
Ingredients
- 2cups sugar
- 1cup unsweetened cocoa powder
- 1cup unsalted butter, melted
- 4large eggs
- 1½cups flour
- 2teaspoons vanilla extract
- ½cup chopped walnuts
Nutritional analysis per serving (16 servings)
297 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 5 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 375 degrees. Grease and flour a 9-by-13-inch baking pan. In a large bowl, combine the sugar, cocoa powder and butter and stir. Add the eggs, one at a time, stirring only until blended. Add the flour, vanilla and walnuts. Stir until all the ingredients are blended, but do not overmix. Transfer the mixture into the pan and shake to even out. Bake in the top half of the oven for 20 to 25 minutes until the center is firm to the touch.
Private Notes
Comments
These are excellent. Not too cakey, not too gooey. Not too sweet. Great chocolate flavor. Simple to make. Only thing I changed was to add a pinch of salt.
I have been making these brownies for over 20 years when this recipe was first published in the NYT. I reduce the flour to about 1 cup (perhaps a drop more) and carefully monitor the bake time depending on the oven. Everyone LOVES these!
Be mindful not to over bake
This is fabulously delicious and so easy. Reliable too. I’ve been baking these since this recipe was showcased in NYT Magazine in the late 90s.Still have the torn page with recipe with lots of ingredient stains! It was also featured in the late Molly O’Neill’s New York Cookbook. Somehow this recipe has been eclipsed by so many newer NYT brownie recipes. Please give it the place it deserves by featuring it now. It’s that good! And would honor Molly O’Neill.
These were easy for sure, but not as satisfying as other recipes. I used the less flour version as well. But still I think you want a version where the sugar is incorporated into the butter on the stovetop