Our Favourite Brownies / by Linda Klimack


1½ cups granulated sugar
½ cup Dutch cocoa powder
1 cup chopped walnuts
1cup chocolate chips

1 cup butter                         
4 large eggs
1 teaspoon vanilla extract
⅓ cup unbleached all-purpose flour   

  • Preheat oven to 350o F.
  • Grease an 8 x 8 inch square cake pan or line with parchment paper.
  • Measure the flour, sugar and cocoa powder into a bowl and stir together until just mixed.
  • In a mixer, cream the butter until soft and fluffy, about 1 minute.
  • Add the eggs one at a time.
  • Add the vanilla.
  • Add the dry ingredients to the egg/butter mixture and mix well.
  • Fold in the walnuts and chocolate chips until just mixed.
  • Pour the batter into the baking pan and bake for 50 minutes.
  • Remember when testing for doneness that this brownie will be very moist and fudgy inside.
  • Cool very thoroughly on a rack before cutting and serving.              

Alternative ingredients:

  • Add Callebaut chocolate chips and pecans for a decadent improvement.
  • Add a teaspoon of instant espresso powder to the batter or our cappuccino chocolate chips.
  • Add diced ginger in the batter to give a ginger flavour.