Best Recipes Ever - Rich Fudgy Brownies

These brownies are best made a day ahead because they become even more fudgy with the wait. You can serve them on their own or turn them into a brownie sundae by adding vanilla ice cream, a drizzle of chocolate sauce and either nuts or fruit.

Ingredients:

6 oz (170 g) semisweet chocolate, chopped
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) butter, cut in pieces
1 tsp (5 mL) vanilla
2 eggs
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) chopped, toasted walnuts

Preparation:

Line 8-inch (2 L) square metal cake pan with foil; grease foil and set aside.

In saucepan, melt chocolate, sugar and butter. Remove from heat and stir in vanilla; let cool for 10 minutes.

Whisk in eggs, 1 at a time; whisk in flour and walnuts. Scrape into prepared pan; bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Store in airtight container for up to 2 days.)

Servings: 16

Tags: butter, chocolate, eggs, flour, sugar, vanilla, walnuts