Williams-Sonoma Cookbook Brownies
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Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories311.7 kcal (16%)
Total Fat17.6 g (25%)
Carbs35.2 g (14%)
Sugars24.6 g (27%)
Protein3.8 g (8%)
Sodium46 mg (2%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings

125gunsalted butter
cut into 4 pieces, plus extra for greasing

90gunsweetened chocolate
finely chopped

220gcane sugar

salt

2eggs
large, at room temperature

1 tspvanilla extract
essence

90gcake flour
soft-wheat, sifted

140gbittersweet chocolate chips
semisweet, plain chocolate chips, peanut butter chips, or white chocolate chips, optional
Instructions
Step 1
1. Preheat the oven to 350 F (180 C). Lightly grease an 8-inch (20-cm) square baking dish, preferably glass. Note: a metal pan may require a longer bake.
2. In a saucepan over low heat, combine the butter and chopped unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in the chips, if using.
3. Pour the batter into the prepared dish and spread evenly. Bake the brownies until a toothpick inserted into the center comes out almost completely clean, about 30 minutes, or longer if using a metal pan. Do not overbake. Transfer to a wire rack to cool completely before cutting into 2 1/2-inch (6-cm) squares.
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