Martin Warner'S Brownies
Rich, fudgy brownies with chocolate chips, nuts, and a hint of vanilla and molasses, perfect for chocolate lovers and versatile for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 13 x 9-inch Pyrex pan.
- In a large pot over direct low heat, melt the chocolate, butter, and sugar.
- Remove from heat; whisk in eggs one at a time.
- Whisk in vanilla and molasses.
- Stir in flour, nuts, and chocolate chips.
- Bake for 30 minutes.
- The cake is done when the whole center puffs up and the surface cracks across the center.
- Cool for hours before cutting. The center will fall during cooling.
- The end product is fudgy. Add more flour for a more cakey brownie (yuck).
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you're out of molasses, honey or maple syrup can work as substitutes, though they may alter the taste slightly. Ensure the butter is unsalted for better control over the sweetness. For a nut-free version, simply omit the nuts or replace them with seeds like pumpkin or sunflower for added crunch.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream for a delightful dessert. They also pair well with a drizzle of chocolate sauce or a sprinkle of sea salt to enhance their flavor. For a full meal, enjoy them alongside a light Market Salad to balance the richness.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. To reheat, microwave a brownie for about 10-15 seconds or warm them in the oven at 350°F for a few minutes to restore their fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Martin Warner'S Brownies contains roughly 42 calories, with 1g protein, 5g carbohydrates, and 2g 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 chocolate chips?
Yes, you can substitute cocoa powder for chocolate chips, but you'll need to adjust the fat content. Use 1/3 cup of cocoa powder and add an extra tablespoon of butter to maintain the right consistency.
What should I do if my brownies are too cakey?
If your brownies turn out too cakey, it could be due to overmixing or too much flour. Next time, mix just until combined and consider reducing the flour slightly for a fudgier texture.
How can I tell when the brownies are done?
The brownies are done when the center puffs up and the surface cracks. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter, indicating they're perfectly fudgy.
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).