Top | The Silver Palate Cookbook


(recipe, Julee Rosso, Sheila Lukins, Michael McLaughlin)


Dark, fudgy, and wonderful — what could be better?


  1. 1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
  2. ¾ cup unbleached, all-purpose flour, plus extra for flouring the pan
  3. 4 oz. unsweetened chocolate
  4. 4 eggs
  5. 1½ cups sugar
  6. 1 tsp. vanilla extract
  7. ⅔ cup shelled walnuts, coarsely chopped


  1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
  2. Melt the butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature.
  3. Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla. Fold the chocolate mixture into the eggs and sugar. Mix thoroughly.
  4. Sift the flour and fold gently into the batter, mixing just until blended. Fold in the walnuts.
  5. Pour into the prepared pan. Bake until the center is just set, 25 minutes. Do not overbake.
  6. Allow the brownies to cool in the pan for 30 minutes before cutting into large bars.