Brownies(Yields 16 Squares)
Rich chocolate brownies with a buttery crunch, speckled with nuts—perfect for sweet cravings and dessert lovers, easy to bake and divide into bite‑sized squares.
Ingredients
Instructions
- Melt the chocolate and shortening together in a saucepan.
- Remove from heat and stir in the sugar, adding one egg yolk at a time, then vanilla and flour.
- Fold in the chopped nuts.
- Spread the batter in a shallow pan.
- Bake in a slow oven at 325°F for 45 minutes.
- Cut into squares while still warm.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of unsweetened. If you don't have shortening, you can substitute with an equal amount of butter. To enhance the texture, try adding a pinch of salt or a splash of espresso to intensify the chocolate flavor. Be careful not to overmix the batter after folding in the nuts for a fudgier brownie.
Serving Suggestions
These brownies are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or whipped cream for an indulgent treat. For an extra touch, drizzle with chocolate sauce or serve alongside a slice of Aunt Billye'S Peach Cake for a delightful dessert spread. Enjoy them with a glass of cold milk or coffee.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, place a brownie in the microwave for about 10-15 seconds, which will make it warm and soft without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Brownies(Yields 16 Squares) contains roughly 247 calories, with 4g protein, 11g carbohydrates, and 20g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cocoa powder instead of unsweetened chocolate?
Yes, you can substitute cocoa powder for unsweetened chocolate. Use 3 tablespoons of cocoa powder plus 1 tablespoon of shortening or butter for each ounce of chocolate needed. This will give you a similar chocolate flavor and maintain the right fat content in the recipe.
What can I do if my brownies are too dry?
If your brownies turn out dry, it may be due to overbaking. To remedy this, you can add a simple syrup (equal parts sugar and water boiled until dissolved) to the cooled brownies to moisten them. Alternatively, serve them warm with ice cream to enhance moisture and richness.
How can I make these brownies gluten-free?
To make gluten-free brownies, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent, such as xanthan gum, to achieve the right texture. This way, you can enjoy a delicious gluten-free dessert without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).