New York Times Brownies – a delicious recipe with chocolate, butter, eggs, sugar, flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 and grease a 9 by 9 inch pan
2
Melt chocolate and butter together in the microwave in 30 second increments stirring each time (do not overheat or chocolate will burn).
3
Beat eggs and sugar in another bowl until fluffy and add to chocolate mixture.
4
Add in flour, vanilla/coffee, salt and nuts/chocolate chips and stir until well mixed.
5
NOTE: I dont like instant coffee so if you chose to use that please be aware that I am not sure how this affects taste or texture.
6
I used very strong coffee brewed that morning and its not to taste the coffee but to bring out the chocolate flavor.
7
Spread batter into prepared pan.
8
Bake for 25-30 minutes or until toothpick stuck in center comes out clean.
9
Let cool in pan and turn out onto plate.
10
Cut into squares and enjoy!
1132
kcal
Calories
56
g
Fat
142
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 oz Baker's chocolate (I use semi-sweet but bittersweet or unsweetened is fine too), 1/3 cup butter, 2 eggs, 1 cup sugar, and more.
Yes, New York Times Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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