So this past weekend I was held-up indoors after Nemo dropped 20 plus inches of snow in my area. While I was able to shovel the walkway & driveway and clean off my car – which was a painstaking task as I drive an SUV and cleaning the snow off the top of it is no fun (it’s one of the few times I wish I was an inch or two taller) – I couldn’t leave my block as the plows did clean the main roads in my area but didn’t get to the side streets. One of which I live on. So, what is a girl to do, well, this one decided to bake some brownies. I figured I deserved something sweet after all the hard work I did.
I remembered that I had a mini-recipe pullout from a Food Network Magazine with fifty different brownie recipes. I decided to keep it simple since I was sure I would have the ingredients for traditional brownies but not for anything too “wild.” There is a recipe for Cherry Almond Brownies that I am sure would be delicious, but, those will have to wait for another day. Hence, my Snowed-In Fudgy Walnut Brownies.
The ingredients were quite basic: Semi-sweet chocolate chips, butter, light brown sugar, granulated sugar, eggs, vanilla extract, flour and salt. And since I like some texture to my brownies I added in walnuts. The last time I made brownies I actually used cocoa powder so I was taken aback by using chocolate chips instead. Luckily I buy them whenever they’re on sale and store them in my refrigerator because you never know what may come up… like a snowstorm!
I started off by melting the chocolate chips and butter in a saucepan over low heat.
Once the chocolate chips and butter were melted I removed it from the heat and whisked in both of the sugars. As you can see the mixture got quite thick.
After letting it cool for a few minutes I whisked in four eggs one at a time and then the vanilla extract. I was actually going to do this by hand but immediately changed my mind and whipped out my hand mixer instead. My arm already had a good workout from clearing the snow.
I did swap out the mixer for a rubber spatula though when I added in the flour and salt. I didn’t want to make too much of a mess since I wasn’t working with a deep bowl.
And finally I folded in the walnuts.
In prepping my baking dish I decided to go with the easy removal method and sprayed my dish with baking spray, lined it with aluminum foil ensuring that it was a large enough piece to overhang at the ends and then sprayed the aluminum foil with the baking spray. Once the batter was ready I spread into the prepared dish.
After baking for 45 minutes in a 325 degree oven my brownies were done.
I let them cool for about two hours before I sliced them into twelve almost perfect squares.
They were quite yummy and surprisingly not as sweet as I thought they would be considering they were made with chocolate chips and a cup and a half of sugar. They were also the perfect complement to my chai tea as I watched the Grammy’s on Sunday night!
Fudgy Walnut Brownies
2 cups semi-sweet chocolate chips
1 stick unsalted butter
3/4 cup light-brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon salt
1 cup chopped walnuts
Preheat the oven to 325 degrees.
Coat a 9×13 pan with cooking spray. For easy removal, line the pan with foil leaving an overhang, then coat with more cooking spray.
Melt the chocolate chips and butter in a saucepan over low heat, stirring. Off the heat, whisk in each of the sugars; cool slightly. Whisk in the eggs one at a time and the vanilla extract. Stir in the flour and the salt. Fold in the walnuts. Spread the batter into the prepared pan and bake for 45 minutes.
Cool on a rack, then cut into squares.