Wanda's Rich & Dark Brownies
I'm Wanda Thompson. Born in Nashville, living in Franklin, Tn. . Growing up in a wonderful, traditional Southern family, full of great cooks, I quickly learned from my mother, and both grandmothers, that sometimes you follow a recipe, other times make it your own. Being a dessert lover, I'm constantly experimenting, especially with anything CHOCOLATE ! I couldn't resist entering your "Brownie Recipe" Contest. This is a Favorite of mine. Hope you enjoy it too !
Servings 12 people
Cost 5
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.
Notes
Pan Size: Wanda says 12x8 but I only had a 13x9 inch metal pan and it worked fine.
Covering near end: Cover loosely – not tightly with foil.
Butter – I tested with salted butter because I figured that’s what Wanda used. If you use unsalted, you might want to add ¼ to ½ teaspoon of salt to bring out the other flavors.
For a half batch, use an 8 inch pan and bake at 350 for 25 minutes and 325 for the last 5.
For a lighter textured brownie, add half of the sugar to the melted chocolate/butter mixture and stir to dissolve. Let cool to lukewarm. Whip the eggs separately in a stand mixer, gradually adding the remaining sugar and whipping until thick and pale. Add the (cooled) chocolate mixture to the whipped eggs along with the vanilla and any salt (if using). Stir in the flour. Make sure the batter is not too warm, then stir in an additional half cup or so of chocolate chips
