Advanced

The Ultimate Brownie

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

This is Betty’s all-time favorite homemade brownie!

false

(168 Ratings)

168 Ratings

5 spoons 74%

4 spoons

3 spoons

2 spoons

1 spoons 15%

Member Reviews (4)

7c67b3a9-5f92-48e4-a029-28170d777abb

Pin It

PREP TIME
20 Min
TOTAL TIME
1 Hr 35 Min
SERVINGS
16

2/3: cup butter or margarine

5: oz unsweetened baking chocolate, cut into pieces

1 3/4: cups sugar

2: teaspoons vanilla

3: eggs

1: cup Gold Medal® all-purpose flour

1: cup chopped walnuts

Save $$$ on your favorite brands

1 Heat oven to 350°F. Grease bottom and sides of 9-inch square pan. In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly.
2 In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in walnuts. Spread in pan.
3 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack. For brownies, cut into 4 rows by 4 rows.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

To keep the edges moist and chewy, watch carefully to be sure you don’t overbake the brownies.

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

To ensure recipe success, do not use self-rising flour in this recipe.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 310

(Calories from Fat 160),

Total Fat 18g

(Saturated Fat 8g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 70mg;
Total Carbohydrate 32g

(Dietary Fiber 2g,
Sugars 22g),

Protein 4g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 0.00%;
Calcium 2.00%;
Iron 10.00%;

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 4 Reviews View All

Posted 2/13/2011 10:54:47 AM REPORT ABUSE RecipeFreakster101 said:

Rating:

These brownies were an exact replica of a normal moist chocolate cake cut up into little squares. I give it 3 spoons because after they got cold they became brownies...but cold. Whatever. They satisfied me somewhat! If you try this just remember to blend the hell out of that batter for it has to do a lot with the way they come out. :)

This reply was: Helpful Inspiring