The Ultimate Brownie

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

By Betty Crocker Kitchens

September 28, 2006

Ingredients

2/3

cup butter or margarine

oz unsweetened baking chocolate, cut into pieces

1 3/4

cups sugar

teaspoons vanilla

eggs

cup Gold Medal™ all-purpose flour

cup chopped walnuts

Hide Images

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.

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.