We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 350 degrees F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.

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  • Sift flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.

  • Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.

  • Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.

Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

102 calories; 3.8 g total fat; 1.5 g saturated fat; 9 mg cholesterol; 20 mg sodium. 38 mg potassium; 16.9 g carbohydrates; 0.7 g fiber; 12 g sugar; 1.3 g protein; 14 IU vitamin a iu; 16 mcg folate; 5 mg calcium; 1 mg iron; 10 mg magnesium;

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 2
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Rating: 3 stars
05/01/2019
My batch did not rise at all. The batter was very thick when I poured it into the baking pan and was about 3/4 inch thick. After cooking it was still 3/4 inch thick. Taste is good but is more like fudge sticky. Read More
Rating: 5 stars
04/25/2017
was very dry so i added a half a cup of oil and 2 eggs and its amazing thanks Read More
Rating: 1 stars
12/13/2013
DIABETIC SEARCH led me HERE?! Didn't even bother attempting to make them. I searched for DIABETIC recipes and this came up. Nice there are multiple forms of damaging sugar in here. Just needs a thick frosting topping to put my Gma into a diabetic coma. Good job guys. Pros: Chocolate is yum Cons: Sugar is not for diabetics Read More
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Rating: 5 stars
11/04/2013
Wonderful dark chocolate flavor with 62% cocoa chunks not overly sweet. For healthier product used Olive oil instead of Canola and Maple syrup instead of corn syrup. Increased Walnuts to approx. 2/3 cup. Tested baking progress often to avoid drying out. Definite keeper!! Thank you for the recipe. Read More
Rating: 1 stars
09/28/2013
HOW THE HELL IS THIS LOW CARB???? What a crock! Get people to your site under the auspices of low carb and your recipes contain FLOUR and SUGAR??? TERRIBLE TERRIBLE TERRIBLE! Read More
Rating: 4 stars
10/05/2012
Really good They're Great!! They're fudgy and dense and the dark chocolate options (50%-72%) give you lots of choice in how dark you want them. We used 60% and I'll go to 72% next time. I don't think 20 servings is accurate but because they are so rich and fudgy the size should defiantely be smaller Pros: fudge-like Cons: 20 brownies from an 8x8 pan?? Read More
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Rating: 4 stars
02/14/2012
If you are expecting a traditional Brownie...Forget It! These are FUDGE brownies. Love them! They came out fudgy and very tasty. Cut into small squares they are a chocolate fudge treat I will make again. Saving the recipe to include in my next holiday cookies gifts. Read More
Rating: 1 stars
02/05/2012
Questioning choice of ingredients I love the premise of your magazine Eating Well - would lead readers to trust your recipes as being healthy. However as a nutrition researcher especially concerned about the toxins in our foods (GMO's carcinogens pesticides etc.) I cannot believe that you continue to advocate toxic canola oil (from Monsanto's (think DDT and RoundUp herbicides canola crops) and high-fructose corn sugar (the body does know the difference and for sure the mind should!) all-purpose flour and sugar - just Google these ingredients for the truth if there's any question. In my upcoming articles and books to start rolling out this month on Amazon I share specifically how these toxic ingredients are dangerous along with much healthier alternatives and include some truly healthy recipes in my writing projects....Thank you for listening. I hope you will consider healthifying you otherwise great sounding recipes... Read More
Rating: 1 stars
01/05/2012
Strange I have no idea if i did this recipie right but it had the texture of a shoe sole and tasted just like flour i double checked the recipie and did it again but it tasted the same would not reccomend. Pros: Healthy Cons: Wierd taste? Read More
Rating: 4 stars
10/30/2011
Great taste! Love the dark chocolate and walnut. Were a big hit at the party I took them to. Definately will make them for the holidays. Read More
Rating: 4 stars
10/30/2011
Great and easy to make even with out the walnuts. Read More
Rating: 4 stars
10/30/2011
Catastrophe. Don't know why but both the two times I tried to make this ended in catastrophe--delicious but liquid brownies. Read More
Rating: 4 stars
10/30/2011
Loved these brownies. They were moist and chocolatey! Very satisfying! Read More
Rating: 4 stars
10/30/2011
These are great chocolaty brownies! However with so much chopped chocolate in the recipe I was suspicious of the nutrition info (86 calories albeit for a small brownie.) I did a recipe calculation and came up with 118.8 calories for 1/20 of the recipe. Hmmm... Not bad for what you get but why is it so far off? Read More
Rating: 4 stars
10/30/2011
Loved loved them. Also tried them with butterscotch chips... Great. Read More
Rating: 4 stars
10/30/2011
dont know what i did wrong but it came out horribly! Probably wont try it again Read More
Rating: 4 stars
10/30/2011
I didn't really like these at all. The corn syrup gave them a strange aftertaste and they were WAY too sweet. My kids didn't even like them for the same reason. I'd rather stick to Ghirardelli Dark Chocolate brownies from a box. Read More
Rating: 4 stars
10/30/2011
This looks like a great recipe to try for those of us who are trying to watch our calories but still want a treat now and then to satisfy the raging sweet tooth. Thanks EatingWell! Read More
Rating: 4 stars
10/30/2011
Amazing! I used a mixture of 2 chocolates. The 3oz.melted I used 70% cacao. The 21/2 oz folded in I used 75% cacao chocolate my boyfriend brought back from Paris! Read More
Rating: 4 stars
10/30/2011
I liked these my family loved them. The texture was spot on - very fudgy. Nicely chocolatey. My problem was they were awfully sweet (my kids didn't mind!). I guess something has to replace all that fat. Read More
Rating: 4 stars
10/30/2011
These were excellent! I made these the other night and between my husband and kids there were only one left the next morning So I ate it. http;//vegetarian-recipes.recipes-network.net Read More
Rating: 4 stars
10/29/2011
I thought these were awful! I don't think I did anything wrong. They were dry and just really bad. I took one taste and chucked the whole pan full. Read More