Baker Sweet Maker - Shirl Gard
Triple-Chocolate Nut Brownies
Author: Shirl Gard
This is a brownie recipe that I have made literally hundreds of times, both professionally and at home. Professionally, I usually added a Brownie Glaze to make them a little fancier. See my post: Chocolate Glazed Fudge Brownies. This recipe has also always been my go-to recipe when I needed to make brownies for a family gathering. It is simple and "kid-friendly", the perfect recipe to use to teach a small person how to make brownies. If your small person doesn't like nuts, omit the nuts and use all chocolate chips.

YIELD: 24 - 2-INCH (5 cm) SQUARES - 54g (2 oz) EACH
ONE - QUARTER SHEET PAN - 9½" x 13" (24 cm x 33 cm)
  • 170 grams bittersweet chocolate (1¼ - 4 oz. packages - Ghiradelli Bittersweet 60% Cacao)
  • 60 grams unsweetened chocolate (1/2 - 4 oz package - Ghiradelli 100% Cacao)
  • 170 grams unsalted butter (1½ sticks)
  • 200 grams eggs (4 large)
  • 350 grams sugar (1½ cups)
  • 10 grams vanilla extract (2 teaspoons)
  • 120 grams all-purpose flour (3/4 cup)
  • 5 grams fine sea salt (1 teaspoon)
  • 135 grams chocolate chips (3/4 cup Ghiradelli or Nestlé)
  • 115 grams walnuts or pecans, toasted and coarsely chopped (1 cup)
  • 1335 grams = Total 47 oz (2# 15 oz)
  1. PREP THE PAN: Line a quarter sheet pan with aluminum foil and spray with Pam (with flour). The foil makes it easier to lift the brownies out of the pan to cut.
  2. MELT the chocolate with the butter, stirring occasionally, until the mixture is smooth, using a metal bowl set over a pan of barely simmering water. When melted, remove the bowl from the heat and let the chocolate cool to room temperature. Or, melt chocolate and butter in microwave at 50% power.
  3. WHISK eggs until well beaten, in a large bowl. Stir in the sugar and vanilla.
  4. ADD melted chocolate and butter; stir well.
  5. MIX in the flour and salt, stirring with a whisk, until the mixture is just combined.
  6. STIR in the chocolate chips and the nuts. Scrape the bottom and sides of bowl and mix in, using a rubber spatula.
  7. POUR the batter into the pan and spread evenly, smoothing the top with an offset spatula.
  8. BAKE in 350º F (177° C) oven 32-35 minutes total, or until a wooden skewer comes out with just a few moist crumbs adhering to it. Rotate pan after 20 minutes of baking. ( Don't allow to bake until tester comes out clean or the brownies will be over-baked and too dry.) Watch closely and test often towards the end of the baking time. Let cool in the pan.
  9. CUT BROWNIES into 2" (5 cm) squares when cool. How you cut them depends on how perfect you want the brownies to look. You can cut them in the pan using the "eyeball" method for size (the most rustic look), or lift out with the foil and place on a cutting board to cut. If cutting in the pan, use a not-too-sharp dinner knife to prevent damaging the pan. The brownies can also be refrigerated and cut cold (a little less rustic). For a clean professional cut, with sharp edges, freeze before cutting, which is the technique I prefer. Lift frozen brownies out of the pan holding onto the foil, then cut into 2" wide strips (measured with a C-thru ruler) using a long thin slicing knife. Then cut crosswise in 2" strips, creating 2" squares. I know that sometimes you just can't wait for all of the chilling or freezing, so go ahead and dig in.
  10. SERVE plain or dusted with powdered sugar.
Recipe Ancestry Notes:
Adapted from Gourmet Magazine (September 1992).
Recipe by ShirlGard at