There is nothing better than chewy and nutty fudge brownie sundaes, and my mom's fudge brownie recipe is particularly good. If you don't care for nuts, you can easily omit the walnuts in this recipe. We make them without nuts at the shop because we have so many other items with nuts, and my mom never fails to say, "That's not my recipe!" With or without nuts, it's a perfectly fudgy brownie — not too gooey, not too cakey.
Adapted from "Sweetness: Delicious Baked Treats for Every Occasion" by Sarah Levy.
- 16 tablespoons (2 sticks) unsalted butter
- 4 ounces unsweetened chocolate
- 2 cups granulated sugar
- ¼ salt
- 1 ½ cups all-purpose flour
- 4 large whole eggs
- 2 teaspoons vanilla extract
- 1 ½ cups walnuts, toasted and coarsely chopped
Preheat the oven to 350 degrees.
Melt the butter and chocolate together in a double boiler or microwave. Transfer the chocolate-butter mixture to a large mixing bowl or the bowl of a stand mixer.
Using either the whisk attachment of a stand mixer or a hand mixer on medium speed, mix the sugar and salt into the chocolate-butter mixture while it is still hot.
In four alternating batches, add the flour and eggs (one at a time) into the chocolate-butter mixture with the mixer running on medium speed. Add the vanilla until it is thoroughly combined. Add the chopped walnuts and mix gently to combine.
In a 9-by-13-inch greased ban, bake the brownies at 350 degrees for 25-30 minutes, or until firm throughout. Let the brownies cool and then cut into 2-inch squares. Add desired toppings and serve.