Ingredients
¾ cup all-purpose flour
1 cup granulated sugar
¾ cup unsweetened cocoa
½ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon salt
1 cup bittersweet chocolate chunks, divided
⅓ cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup chopped walnuts, divided
Cooking spray
Preheat oven to 350°. Combine flour, sugar, cocoa, brown sugar, baking powder and salt in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
Enjoy this dessert with the Redwood Valley ‘Late Harvest Port-Style’ Zinfandel. The balance of the rich fruity flavors of Port-Style Zinfandel, and the sweetness of brownies, create a delectable pairing relished by most anyone.
Download recipe: Fudge-Walnut Brownies
Purchase Redwood Valley ‘Late Harvest Port-Style’ Sweet Ida May Zinfandel