Makes 1 dozen

Classic Brownies on a plate.

Difficulties: Medium     Prep Time: 20 min     Total Time: 45 min    


  • 8 ounces (2 sticks) unsalted butter
  • 8 ounces unsweetened baking chocolate
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup toasted chopped walnuts


  • 1

    Preheat oven to 350 degrees (no convection) – adjust oven rack to the middle of the oven.

  • 2

    Line a 9×13-inch baking pan with foil or parchment paper- leaving an overhang of about 2 inches all around, spray with nonstick cooking spray. (This will help you to remove the brownies from the pan)

  • 3

    Place metal or glass bowl over a pot of boiling water and stir to melt together the chocolate and butter.

  • 4

    Once melted, remove from heat and set aside – cool to just warm.

  • 5

    In a medium bowl combine eggs, sugar, vanilla extract, and salt- whisk well until completely combined.

  • 6

    Slowly add in chocolate to sugar and eggs – whisk well until completely combined.

  • 7

    In thirds, fold in the flour with a spatula until completely combined and no flour is visible. Add walnuts and stir just until blended.

  • 8

    Pour brownie mixture into prepared pan, spread to even out with the back of the spatula.

  • 9

    Place into oven and bake for approximately 30 minutes. Remove from oven and cool.

  • 10

    In a microwave safe bowl melt together remaining 4 ounces of butter, semi-sweet chocolate chips, corn syrup, and a small pinch of salt. Microwave on high in 30 second intervals, stopping to stir. When completely melted and combined pour and spread evenly over the top of the cooled brownies.

  • 11

    Store in the refrigerator in an airtight container for up to 7 days.


For peppermint brownies (perfect for the winter holidays), add the leaves from two peppermint tea bags to the sugar and pulse together in a food processor for 30 seconds before adding. Reduce vanilla extract by half and add two teaspoons of peppermint extract.