TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 18 servings


  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butter, cubed
  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon confectioners' sugar

Nutritional Facts

1 each: 307 calories, 21g fat (10g saturated fat), 75mg cholesterol, 118mg sodium, 31g carbohydrate (0g sugars, 2g fiber), 4g protein .


  1. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour and mix well. Stir in nuts.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 1-1/2 dozen.
Originally published as Moist Fudgy Brownies in Light & Tasty February/March 2004, p16

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syprice36 53457
Reviewed Mar. 16, 2013

"I love the recipe but I must say I did alter it a bit. Instead of using 1 cup of butter I used 3/4 cup and 1 1/3 cup sugar. I used bakers 1 oz squares (5) instead of semi sweet chips. I used 3 whole eggs beaten one by one before I added them to the sugar. I forgot to add the salt but not sure what affect it has on the brownies because these are awesome!!!!! I almost forgot to mention that I added about 1/4 cup cocoa powder to the the flour mix. Yes I love chocolate. My youngest wanted brownies so bad he enjoyed to pieces before taking his nap, lol. Just love this recipe with white chocolate chips too."

sparkpeopleup 130202
Reviewed Jun. 14, 2012

"This is a great basic brownie recipe for beginners and experts alike."

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