Rich Brownies
Rich brownies are cake-like but are denser and not springy or gooey.
Total Time
30 minutes
Servings
8–10
4 ounces (110 g) unsweetened baking chocolate
⅔ cup (160 g / 1.6 dl) solid fat (e.g. margarine, butter, shortening, or lard)
2 cups (450 g / 2.7 dl) baking sugar
4 eggs
1 tsp vanilla
1¼ cup (300 g / 3 dl) flour
1 tsp baking powder
1 tsp salt
1 cup (240 g / 2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)
Heat oven to 175 °C (350 °F).
Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat, stirring often.
Remove from heat.
Mix in the sugar, eggs and vanilla.
Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.
Mix in the nuts.
Spread into a 30x20 cm (13x9 in) baking pan, or into two 20x20 cm (8x8 in) baking pans.
Bake for 30 minutes, or until brownies pull away from the sides of the pan.
30 minutes
- •This works well with 3 Tablespoons of oil in place of the solid fat. When using lard, ⅓ cup should be about right.
- •Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one.