We first came across this brownie recipe at a Valentine’s Day event in Napa Valley, where David Lebovitz shared it with the group. He really emphasized the importance of stirring the batter energetically—it helps make the brownies smooth, glossy, and just the right amount of fudgy. With a shiny top, rich chocolate flavor, and a bit of crunch from the toasted nuts, they’ve been our go-to ever since.
Ingredients for 9–12 brownies:
- 6 tablespoons (¾ stick) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, chopped
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup all-purpose flour
- 1 cup toasted nuts, chopped (e.g., walnuts or pecans)
- Optional: ⅓ cup cocoa nibs for extra crunch
Instructions:
Preheat the oven to 350°F. Butter a 9-inch square cake pan and line the bottom with parchment paper.
In a medium saucepan, melt the butter over low heat. Add the chopped chocolate and stir until completely melted and smooth.
Remove from heat. Stir in the sugar and vanilla.
Beat in the eggs one at a time, mixing well after each addition.
Add the flour and stir vigorously for about 1 minute, until the batter turns smooth and glossy and loses its graininess.
Fold in the chopped nuts and cocoa nibs, if using.
Scrape the batter into the prepared pan and spread evenly.
Bake for 30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
Allow to cool completely in the pan before lifting out and cutting into squares.
These brownies keep well in an airtight container for up to 4 days, or can be frozen (well-wrapped) for up to 6 months.