Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces (110 g) unsweetened baking chocolate
- ⅔ cup (160 g/1.6 dl) solid fat: margarine, butter, shortening, or lard
- 2 cups (450 g/2.7 dl) baking sugar
- 4 eggs
- 1 tsp. vanilla
- 1¼ (300 g/3 dl) cup flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup (240 g/2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)
Directions
1.Heat oven to 350°F/175°C.
2.Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat while stirring often.
3.Remove from heat.
4.Mix in the sugar, eggs and vanilla.
5.Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.
6.Mix in the nuts.
7.Spread into a 13-inch by 9-inch baking pan, or into two 8-inch by 8-inch baking pans.
8.Bake for 30 minutes, or until brownies pull away from the sides of the pan.