Who wouldn’t want a quick and easy brownie recipe to satisfy the chocolate craving? This brownie recipe was introduced to me by a dear friend – Nazwar, so I dedicate this post to her 🙂 The All Recipes website has this recipe as “one bowl brownies” recipe and there are 681 reviews about it with four and half stars rating. Now that tells you a lot about the recipe. According to husband dear they taste just like Chili’s “chocolate chip paradise pie” (mainly because of the addition of chocolate chips and walnuts) and I would rather make these quick brownies then go through all the trouble of recreating Chili’s paradise pie.
I have tweaked the recipe a bit as the original recipe called for 2 cups of white sugar (yikess!) , a bit too much even for a sweet lover like me 🙂 So without further ranting here’s the recipe.
4 ounces unsweetened chocolate chopped (I used half chocolate chips as well)
3/4 cup butter/margarine (I like butter)
1-1/2 cups of white sugar (I find that you can cut the sugar down some more)
1 teaspoons vanilla essence/extract
1 cup all-purpose flour
1 cup chopped walnuts
1/2 cup unsweetened chocolate chips (optional; the original recipe doesn’t have it but I like when the melted chips come in your mouth)
Preparation Time: 40-45 minutes
Servings: 8-10 servings
- Preheat oven to 350 degrees F (180 degrees Celsius).
- Microwave chocolate and butter/margarine in a large bowl at HIGH for 2 minutes or until the butter/margarine has melted. As I am an anti-microwave person (even though I have one), I like to do this step on a double boiler.
- Stir until chocolate has melted. Stir in sugar. Mix in the eggs and vanilla.
- Sift flour and stir it in the batter with nuts.
- Spread in a greased 13 x 9 inch pan. Bake for 35 minutes or till done. I like mine a bit fudge-y from inside so I take out at around 25 minutes.
- Serve warm with vanilla ice-cream, because for me the only decent way to serve brownies is with vanilla ice-cream.
- You have to make sure that your pan has been greased very properly as the brownies tend to stick to the bottom of the pan because of the sugar.
- Do not beat the batter, just stir at every step.
- These brownies are a bit crumbly looking and mine didn’t cut so well as I was in a hurry to serve them right out of the oven. But they do compensate their looks with the fabulous, rich, chocolatey taste.
- The brownies keep well outside the refrigerator if the temperature is not too high and taste just as fudge-y the next morning (only if you have leftovers as both the times I made them, everyone wanted a second serving).
And I can’t help posting another one of the tempting pictures 🙂