The recipe for Wanda Brown's Rich & Dark Brownies was sent to me by Kristin who used to work for The Tennessean. At one point the paper asked readers to send in brownie recipes. The Tennessean staff baked and tasted tested the recipes and this recipe from Wanda Brown was deemed the best.
Below is the original Wanda Brown Dark Brownies recipe, but I've added gram measurements and a few notes with changes I make including really whipping the eggs with some of the sugar. Wanda's Brownies remind me of Tiff's Treats brownies in that they are fudgy and light at the same time. You can change the flavor by using different brand of chocolate. The ones in the photo below were made with 2 oz of unsweetened Ghirardelli and 4 oz of melted Valrhona semisweet, so they were pretty awesome! I threw some more chocolate and nuts on top of the hot brownies at the end, as you can see.
Update: I'm posting this update in 2020 to say that I still love this recipe. It halves well. Just use an 8 inch pan and bake at 350 for 25 minutes then lower heat to 325 and bake for another 5 (total about 30). Internal temperature in middle of brownies should be around 210 and they will be fudgy. If you want a slightly cakier (yet still light textured) brownie, I recommend the Deluxe Inch Pan Brownies recipe.
Recipe
Wanda's Rich & Dark Brownies
Ingredients
- 8 oz salted butter 8 oz/230 grams
- 4 oz unsweetened chocolate (114 grams)
- ¾ cup semisweet chocolate morsels (114 grams)
- 4 large eggs, beaten separately (200 grams)
- 2 cups sugar (400 grams)
- 1 cup all-purpose flour (130 grams)
- 1 teaspoon vanilla
- 1 cup chopped walnuts or pecans
Instructions
- Preheat oven 350 degrees. Grease a 12x8 pan (or a 13x9 inch).
- Combine the butter and both chocolates in a pan, and slowly melt on top of the stove. stirring frequently.
- Separately in a bowl, and using an electric mixer, add the remaining ingredients in the order given. Mix well.
- Pour the melted chocolate into the bowl and stir to combine.
- Pour into the greased dish. Bake for 25 minutes at 350 degrees uncovered. Then reduce heat to 325 degrees, cover with aluminum foil, baking 5-10 more minutes (depending on how hot your oven cooks). You want this gooey, but set. Let cool.
Anna says
Hi Tina,
I'm sure you have it but it probably goes by a different name. You might find it under 99% Cacao chocolate or if your "baking chocolate" doesn't have sugar in it, then it's probably just called baking chocolate.
Tina says
Hello Anna!
Just wanted to ask, I live in the UK and we don't have "unsweetened chocolate" in our grocery stores. What is the UK equivalent - would you know? We have plain baking chocolate but I'm not quite sure that's it. Would dark chocolate suffice? Thanks!
Stephen Green says
Thank you for the recipe... and i think i know wanda thompson
Emily says
These were incredible! I tried them a couple weeks ago and loved them which is saying something considering I hate making brownies and I'm not a huge chocolate person. I find so many brownie recipes are too grainy or not sweet enough or the wrong texture and just can't stand up to brownie mixes. However, these are definitely an exception.
fawn says
HI!
Thanks for sharing this recipe, I love it. I always wonder how to get that crusty top on brownies. Mine always turns out moist and shiny... I never whip my eggs and sugar. I always melt the butter/chocolate, and just mix in the eggs ( i guess that's why mine always turns out wet and moist top) anyways, here's the picture i took 🙂
http://i4.photobucket.com/albums/y111/fawn512/brownies/cookiemadness.jpg
Katie says
Okay-- I have a batch of these in the oven now, but i had to make some changes. I will let you know how it comes out. First, I thought I had unsweetened Baker's squares, but, in fact, I have semi-sweet Baker's squares. I cut the sugar down by nearly half. Also, I didn't have enough Walnuts to be worth it, so I stirred in some Baker's coconut-- I love coconut in brownies. I also halved the recipe and am baking it in a shallow round cake tin. I miss my American pots and pans!!!!!! Being an expat is fun, but the baking sure is a challenge!
Jen says
Not that it appears to be too much of a challenge to please my new co-workers when it comes to baked goods, but these brownies were very well-received! People are fighting over them. Thanks for the recipe!
Anna says
Emilie, I think the walnuts are pretty too. They kind of sunk in this time, but they still look nice.
Barbara, what kind of brownies did you try in Chicago? Do tell.
Sarah, dropping sounds fun but kind of dangerous....which makes it more fun.
Lisa, the peanut butter brownies are delicious. Then again, that's no surprise since it's a Dorie Greenspan recipe.
Lisa Ernst says
These look very good, and they originated righ here in my hometown! Actually, I think for my next brownie recipe, I am going to try the Dorrie Greenspan chocolate peanut butter brownies you have on your top ten list.
Sarah says
Hello! I've been lurking a bit, like Deb, and as an avid baker, quite enjoy your blog. 🙂
I ALSO quite enjoy a crusty-topped brownie and banging pan before baking, but I usually just drop the (metal) pan onto the floor. Dropping things on purpose is fun!
Barbara says
Had some pretty fantastic brownies in IL this week but hey, there is always room for MORE brownies:)These look Yum-O
Anna says
Deb, steal away!
Kristin,glad to hear the unsalted butter was fine. I think I'm too sensitive to salt levels. Or maybe I just LIKE salt.
Therese, you'd better bake those brownies right away.
Amelia, that's interesting to note. In this recipe, you put the foil over the brownies then throw them back in the oven at a lower heat for 5 minutes. I guess the foil just protects the edges.
Amelia says
Whenever I make brownies I always put aluminum foil tightly over the top as soon as they come from the oven. This prevents the ends and corners from getting dry.
Therese says
I know what I am having for supper...french fries and brownies!! It's PMS time at the Bishop home!! tee hee!
These brownies look so yummy!
Kristin W says
They're worth it for sure, Deb!
For what it's worth, when I test baked them I used unsalted butter, and they were amazing. I covered them, per Wanda's instructions, but only very loosely covered. I also used a 13x9 pan. Does 12x8 even exist?
Glad they turned out for you, Anna!
Deb/bakinmama says
Hello, Anna! I've been lurking on your blog for a while now and keep wanting to post - now you made me! I have been having a huge brownie craving for the last few days. Last night I made "Moosewood Fudge Brownies" that I have heard are outstanding (and are pretty good, but these look soooooo yummy, I might have to make them right now! I love the blog and keep stealing recipes - guess you can't call it stealing if you are sharing them! Thanks for the great blog!!!