New York Brownies 1978
Transport yourself to the rich chocolate dreams of the past with these indulgent New York Brownies 1978. Perfectly fudgy with a crackly top, this classic recipe blends the deep richness of melted semi-sweet chocolate and cocoa powder with the sweetness of granulated and brown sugars for a balanced, irresistible flavor. Enhanced by a touch of vanilla and the optional crunch of chopped walnuts, these brownies are baked to perfection in just 30 minutes. Crafted with simple pantry staples and a timeless technique that calls for careful folding to maintain their dense, chewy texture, these brownies are ideal for any gathering or as a nostalgic treat for yourself. Whether you serve them warm with a scoop of vanilla ice cream or simply enjoy their pure chocolatey decadence, this iconic recipe is a must for any brownie lover.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 0.75 cup walnuts (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring constantly until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Use a whisk or hand mixer to beat the mixture until smooth and pale, about 2 minutes.
Stir in the vanilla extract and the slightly cooled chocolate-butter mixture until well combined.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix as this can make the brownies less fudgy.
If using walnuts, gently fold them into the batter at this stage.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (do not overbake).
Allow the brownies to cool completely in the pan before slicing into 12 squares. Serve and enjoy!
Nutrition Facts
Calories |
4359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.1 g | 290% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 607.8 g | 221% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 465.5 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
