Fudgy Brownies

Dad wants brownies for Father’s Day, and these are as good as they get. 

My daughter found the recipe somewhere on the internet – she doesn’t remember where – and proceeded to tweak and edit it to perfection. No exaggeration. My own father is something of a brownie connoisseur, and when Lucy gave these to him on his birthday last week, he not only exclaimed in amazement, he also ate a whole entire brownie in a single sitting, which is highly unusual. I cannot tell you how fantastically yummy these brownies are, how perfectly set but totally fudgy they are, how deeply, darkly chocolaty they are. You will just have to bake them for the fathers in your world. Or for yourself. For Father’s Day or for next Tuesday. You and everyone around you will be happy you did.

Fudgy Brownies
1 cup unsalted butter (2 sticks)
1 12-ounce bag milk chocolate chips
1 ½ cups sugar
¾ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
3 eggs
1 ¼ cup flour
1/3 cup cocoa powder
1 cup chopped, toasted walnuts

Preheat the oven to 350 degrees. Line an 8-inch-by-8-inch baking pan with parchment, then spray with nonstick cooking spray.

In a medium saucepan over medium-low heat, melt the butter and 1 cup of the chocolate chips, stirring. Remove from the heat, then stir in the sugar, brown sugar, vanilla, and salt. Whisk in the eggs. 

Sift the flour and cocoa powder together into a medium bowl. Fold in the butter-chocolate mixture and mix until everything is just combined. Stir in the remaining chocolate chips and ½ cup walnuts. Pour into the prepared pan and top with the remaining walnuts. Bake 35 minutes. Let the brownies cool before cutting them into squares.