An all time favorite brownie recipe without an insane amount of butter - David Lebovitz's Absolute Best Brownies!

Hello, my sweet love! This is the kind of love that makes me feel better no matter what's going on in my life, even if it's in a form of a brownie.

Oh they look so innocuous and guilt-free, but they really aren't. 🙂

So normally I am a stickler about reducing the fat and all, but this time since I had a tough audience to please, I decided to bake the full fat version of these brownies without any alterations.

Plus these brownies are so hyped up all over the internet and I figured I should get in on the hype.

And I'm so glad I did! So if you are happy, these brownies will make you feel so much more joy. And if you are singing the blues, these brownies will brighten your day and make you smile.

In short, these brownies are amazing! Thank you David Lebovitz, an American living the sweet life in Paris! And a special thanks to my niece, Rhea, for doing all the dirty work! I'm training her. 🙂

📖 Recipe Card

David Lebovitz'... Absolute Best Brownies

5 from 2 votes

By: Nisha

David Lebovitz Absolute Best Brownies are fudgy and delicious. They hit the spot and will satisfy any craving or sweet tooth.

Prep Time 15

Cook Time 25

Total Time 40

Servings squares

Calories 188 kcal

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Ingredients

▢ 6 tablespoon Kerry Gold unsalted grass-fed butter
▢ 1 cup 6 ounces Ghirardelli bittersweet chocolate chips
▢ ½ cup + 2 tbsp sugar
▢ 1 teaspoon pure vanilla extract
▢ 2 organic large eggs
▢ ¼ cup white all purpose flour
▢ a pinch of salt
▢ 1 cup walnuts dry roasted, then chopped

Instructions

Start by dry roasting the walnuts. Once you smell the aroma and they start browning, remove them from the heat.
Once cooled, roughly chop the walnuts.
Preheat the oven to 350 degrees.
Grease a baking tray with coconut oil spray, and line with parchment paper.
In a pot on low heat, combine butter and chocolate chips.
Mix until smooth and silky as follows:
Remove from the heat and add sugar and vanilla extract.
Using a whisk, mix the batter for a few minutes until the batter is smooth.
Once the batter is cool, add egg one at a time. DO NOT ADD EGGS TO HOT CHOCOLATE ELSE IT WILL SCRAMBLE. Mix in between.
This is what you should have once both eggs are added and well mixed. The batter should no longer be grainy, but smooth and glossy.
Add flour. Mix until the flour is well incorporated, but do not over mix.
Add walnuts and fold.
Pour batter into the baking tray.
Into the oven. Bake for 25 - 30 minutes. I baked mine for 25 minutes for a more gooey effect. DO NOT OVER BAKE.
Out of the oven. Cut into 16 square.