A brownie is just about the easiest bar/cookie/cake dessert you can make. But it’s also one of the easiest to get terribly wrong. Most people are very funny about their brownies– a brownie must always be “just so” or it doesn’t even qualify as a brownie.

And I’m no different. As far as I’m concerned, a brownie should be rich, fudgey, dense, ultra-chocolate-y, and not even a tiny bit cakey. In my opinion, if a brownie needs frosting or anything like that, it means you didn’t do it right.

Share my views on the almighty brownie? Then read on for my favorite brownie recipe– the one that gets recipe requests every time I make it. Makes a huge pan of brownies, so cut it in half for a smaller group. Though a small group can eat a whole huge pan, too, in my experience.

Karen’s Perfect Fudgy Brownie Recipe with Walnuts

Ingredients:
10 oz. 85% chocolate, broken into pieces
1 C. butter
1 3/4 C. granulated sugar
1/2 tsp. salt
2 tsp. real vanilla extract
4 eggs
1 C. all purpose flour
1 1/3 C. chopped walnuts

Instructions: Preheat the oven to 400 degrees F. Line a 13×9″ pan with foil (no need to grease it).

In a microwave or a hot water bath, combine chocolate and butter just until melted, stirring frequently. Remove from heat.

Stir in the sugar, salt, and vanilla. Stir in eggs.

Stir in flour until smooth. Don’t over mix. Stir in walnuts.

Dump into your prepared pan and spread evenly.

Bake 20-30 minutes, until center is just set.

Let cool completely before removing from pan and peeling away the foil. Cut into 32 pieces.

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