Recipes for "fudge"

Gather all ingredients.

Combine chocolate chips, condensed milk, and butter in large microwave-safe bowl. Microwave on medium heat until chips are melted, 3 to 5 minutes, stirring once or twice during the cooking.

Meanwhile, generously grease an 8-inch square glass baking dish.

Remove chocolate mixture from the microwave and stir in nuts. Pour into the prepared dish.

Refrigerate until fudge is set, about 2 hours.

Cut into 16 squares.

1. In a medium size pot, whisk together the coconut milk, maple syrup, cocoa powder, cornstarch, instant coffee, and salt. Add the chopped chocolate. Set the pot over medium-high heat and cook, stirring constantly, until the mixture thickens and the chocolate has melted, about 8-10 minutes. Remove from heat, whisk in the vanilla. Let cool 5 minutes.

2. Evenly divide the chocolate mix between 8 popsicles molds. Insert popsicle sticks. Freeze until firm, 4 hours or overnight.

3. To make the chocolate shell. Melt the chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. Remove the pops from the freezers and cover in chocolate. Keep in the freezer until ready to eat!

1. To make the fudge sauce: Combine the cocoa powder, cream, honey, sugar, and butter in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes, or until the butter and chocolate are melted and the sauce is smooth. Remove from heat, stir in the vanilla, and a pinch of salt. Let cool for 10 minutes.

2. Line an 8-inch square baking pan with parchment paper.

3. Press the chocolate ice cream into the bottom of the pan, top with a layer of graham crackers, then about 1/3 cup of fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the coffee ice cream, another layer of graham crackers, and then 1/3 cup fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the vanilla ice cream, and then the final layer of graham crackers. Cover and freeze for 6 hours or overnight.

4. Keep the remaining fudge sauce in the fridge.

5. When ready to serve, warm the fudge sauce for 30 seconds to 1 minute. Run a knife around the edges of the cake to loosen, then invert the cake onto a platter and remove the paper. Pour the fudge sauce over cake and freeze 5 minutes.

6. Meanwhile, whip the cream and sugar with an electric mixer until soft peaks form. Dollop the cream over the cake. If desired dust with cocoa powder. Slice and serve immediately.

1. Using an electric mixer, whip the cream and instant coffee in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, Kahlúa (if using), vanilla, and salt. Whip until combined and fluffy. Fold in the brownie chunks.

2. Transfer to a 9x5 inch loaf pan. Add dollops of fudge sauce, then gently swirl the fudge on top. Cover and freeze until firm, at least 6 hours.

3. Let ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the olive oil, milk, maple syrup, eggs, and vanilla. Add the flour, almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.

3. Pour the batter into the prepared pan. Bake 25-30 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting

4. To make the frosting. In a bowl, microwave the chocolate, cream, honey, cocoa powder, and a pinch of salt, stirring every 45 seconds, until melted. Stir in the butter, then the sour cream. Swirl the frosting onto the top of the cake. Decorate as desired! Slice and enjoy!

1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper, then butter/spray with cooking spray.

2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt, mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.

3. Pour the batter into the prepared baking dish, bake 20 to 25 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting.

4. To make the buttercream, add the butter and powdered sugar to the bowl of a stand mixer (or use a hand-held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the melted milk chocolate and vanilla and beat (scraping down the sides as needed) another 2 minutes or until there are no streaks of white. Add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy. If desired add the remaining heavy cream and whip until combined.

5. Frost the cake and decorate as desired.

1. To make the chocolate fudge filling. In a medium bowl, melt together cocoa powder, milk, chocolate chips, dark chocolate, and butter in the microwave for 1-2 minutes, until smooth. Stir in the vanilla. Transfer to a glass container. Freeze 30 minutes, until firm.

2. Roll the fudge sauce into scant tablespoon-size balls and place on a parchment lined baking sheet. Freeze until firm, at least 30 minutes or overnight.

3. To make the cookies. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour and baking soda. Remove 2 of the frozen fudge balls and cut into 4 pieces. Fold chunks of fudge into dough, leaving streaks of fudge throughout.

4. Roll the cookie dough into 2 tablespoon-size balls. Place 1 frozen fudge ball in the center of the dough, pushing down gently into the dough. Add 1 additional tablespoon size cookie dough ball on top, sealing the dough around the fudge. Place the balls 3 inches apart on the prepared baking sheet (don't bake more than 4 cookies per baking sheet).

5. Mix the flaky salt and coffee. Sprinkle the salt mix over each cookie. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 2-3 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt mix.

6. Eat warm (with ice cream…highly recommended) or let cool and store in an airtight container for up to 4 days.

Put the cream, brown sugar, corn syrup, and cocoa into a medium saucepan and whisk everything well. Heat the mixture over high, whisking occasionally, until the mixture comes to a boil. Turn the heat to medium-low, and let the mixture boil for 1 minute, whisking frequently to make sure the cocoa doesn’t burn on the sides of the pan.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Turn the heat off, then add the chopped chocolate and butter. Stir briefly with a rubber spatula or a metal spoon, just to make sure the chocolate is submerged in the hot liquid, then let everything sit for 1 minute, until the chocolate has melted.

Add the vanilla and the salt, and whisk everything well until the butter has finished melting and the sauce is well combined and shiny.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Pour the fudge sauce into two half-pint jars (or one larger pint jar), and let it sit, uncovered, to cool to room temperature before closing the jars.

Simply Recipes / Ciara Kehoe

Hot fudge sauce can be refrigerated for up to two weeks. You can also freeze it for a few months—though if you do, you may change the texture of the sauce a bit. Let it thaw completely before reheating it.

Heat the fudge gently in a double boiler, stirring frequently, or microwave it in short bursts of 15 to 20 seconds, stirring well after every burst, until warm. Do not heat it so much that it bubbles, or you will change the texture (and may burn the chocolate closest to the sides of the container).

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Simply Recipes / Ciara Kehoe

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

2. In a large mixing bowl, whisk together the eggs, maple syrup, milk, vanilla, and vinegar until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt, mix until just combined. Stir in the chocolate chips and melted butter until just combined.

4. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.

5. Meanwhile, make the glaze. You can make both glazes or just one.

Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.

Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.

6. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.

1. Position a rack in the lower third of the oven. Preheat the oven to 375° F.

2. Butter an 8-10 inch skillet. Fit the puff pastry into the skillet, allow the sides to overhang. Lightly prick the bottom of the dough with a fork. Line the pastry with parchment paper and fill with pie weights, beans, or rice.

3. Bake until the pastry is set, 15 minutes. Remove pie weights, sprinkle the pastry with 1 tablespoon sugar and continue baking until the pastry is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°F.

4. Meanwhile, whisk together the eggs and 1 1/2 cups sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, bourbon, and vanilla, until smooth. Fold in the chocolate chunks. Pour the mixture into the baked pastry.

5. Bake for 40-50 minutes, until the cake is puffed on top, but still wiggly in the center. The longer you bake, the more set your cake will be. Remove from the oven and let cool 10 minutes. Serve the cake warm with ice cream.

1. In a high powder blender or food processor, combine the coconut milk, 1/4 cup peanut butter, bananas, 6-8 dates, cacao powder, hemp seeds, and vanilla and blend until completely smooth and the consistency of a thick smoothie.

2. To assemble, layer the chocolate mix and the remaining 1/3 cup peanut butter evenly among 10-12 popsicles molds. It's OK if the layers are not perfect.

3. To make the granola: in a food processor, combine the remaining 1/3 cup dates, oats, and peanuts and pulse until the mix is finely ground and resembles granola. Sprinkle the "granola" over the tops of the pops, gently pressing into the pops (you will not use all the "granola"). Insert popsicle sticks, cover the tops of the mold and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.

4. If desired, dip each popsicle in chocolate and then quickly sprinkle with the remaining "granola". Store in the freezer.

Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.

Line a 9 x 13-inch baking pan with foil, butter the inside.

In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.

Once the mixture reaches a boil, set your timer to 4 minutes. Keep stirring as it boils. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed), which should take at least 4 minutes, and possibly longer.

Remove from heat. Quickly stir in chocolate and marshmallow creme.

Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.

Cool the fudge for at least 4 hours, and preferably overnight. You may want to chill in the refrigerator to get it more firm.

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1. Spoon 2 teaspoons fudge sauce into the bottom of 12 (3 ounce) Dixie Cups. Sprinkle over 1 teaspoon peanuts, then add about 2 tablespoons, or 2 small scoops, of vanilla ice cream, pressing gently to smooth the ice cream into an even layer. Freeze 10-15 minutes

2. Remove 4-6 cups from the freezer at a time. Spoon 2-3 teaspoons of the fudge sauce over the vanilla ice cream, then sprinkle with chocolate cookie crumbs and 1 teaspoon peanuts. Freeze 10-15 minutes. Repeat with the remaining cups.

3. Pull the cups out again and add another 2 teaspoons, or 2 smalls scoops, vanilla ice cream and sprinkle with peanuts. Insert popsicle sticks. Freeze until firm, 4 hours or overnight.

4. To make the chocolate shell. Melt the chocolate and coconut oil together in the microwave. Cook on 30 second intervals, stirring between intervals until smooth. Let cool 10 minutes. Remove the bars from the freezer one at a time. Peel away the Dixie Cups and cover in chocolate. Keep in the freezer until ready to eat!

Line a 9-inch square pan with aluminum foil; spray with cooking spray.

Combine sugar and milk together in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon: attach a candy thermometer to the saucepan and bring mixture to a boil. Mix in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until the mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.

Pour white chocolate chips into a large bowl: pour fudge mixture over top. Let stand until white chocolate softens, 5 minutes. Stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth.

Pour into prepared pan. Cool. Cut into squares. Store in a cool, dry place.

Make the pudding.

In individual dishes or a trifle dish, layer pudding, brownies, whipped cream, candy, and repeat, ending with whipped cream and candy.

Gather ingredients.

Grease an 8-inch square baking pan.

Place sugar and cocoa powder in a medium saucepan; pour in milk and stir until blended. Set heat to medium-high and stir constantly until mixture comes to a boil.

Reduce heat to low and place a candy thermometer in the pan. Let the mixture simmer without stirring until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 10 minutes.

If you don't have a candy thermometer, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed from the water and placed on a flat surface, it's ready.

Remove from the heat. Allow to cool to 110 degrees F (43 degrees C), 50 to 70 minutes. Do not disturb fudge as it's cooling.

Add butter and vanilla to the fudge. Beat with a wooden spoon until well incorporated and fudge loses its sheen; do not under beat.

Pour fudge into prepared pan and press to flatten. Let cool at room temperature or in the refrigerator before cutting into 1-inch squares.

Enjoy!

Gather all ingredients. Line an 8-inch square pan with aluminum foil; set aside.

Combine sugar, marshmallow cream, evaporated milk, butter, and salt together in a large saucepan over medium heat; bring to a full boil and cook for 5 minutes, stirring constantly.

Remove from heat and add milk chocolate chips and semisweet chocolate chips; stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.

Pour into prepared pan; chill in refrigerator for 2 hours, or until firm.

In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.

Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.

Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).

Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.

Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.

Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.

Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

Grease an 8x8 inch baking dish. Set aside.

In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.

In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.

Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Stir cake mix, eggs, and oil in a large bowl until well blended; fold in chocolate chips. Roll dough into walnut-sized balls; place cookies 2 inches apart on prepared cookie sheets.

Bake in the preheated oven until edges are crisp, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Mix first four ingredients and pour into a greased cake pan. Bake at 350 degrees for 25 minutes. Remove from oven and let cool.

Bring sugar, butter, and milk to a boil in a saucepan. Boil for 1 minute. Stir in chocolate chips and continue stirring until melted. Frost cake immediately.

Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.

Stir in milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. Spread in a greased crockpot on high setting.

Whisk 1/2 cup brown sugar, 2 tablespoons white sugar, and 1/4 cup cocoa powder together. Sprinkle over the batter in the crockpot. Pour boiling water over the top – do not stir! Let cook for 2 hours.

For peanut butter sauce: melt corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla, and 2 tablespoons melted butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted. Keep warm until serving.

Gather all ingredients.

Grease a 9x13-inch pan.

Mix sugar, butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.

Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined.

Stir in marshmallow creme until incorporated. Mix in walnuts and vanilla.

Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten.

Let cool for at least 1 hour before cutting into squares. Enjoy!

Grease a 9x9-inch dish. Stir confectioners' sugar and cocoa together in a microwave-safe bowl; add butter and pour in milk but do not mix.

Microwave until butter is melted, about 2 minutes. Stir in vanilla, mixing vigorously until smooth. Pour into the prepared dish.

Chill in the freezer for 10 minutes before cutting into squares.

Butter or line two 9-inch square baking pans with foil; set aside.

Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl; set aside.

Combine sugar, salt, butter, and evaporated milk in a 4 quart saucepan; stir over low heat until sugar has dissolved completely and no granules are visible. Bring to a boil, and cook for 6 minutes.

Pour hot fudge over ingredients in the mixing bowl, beat until all of the chocolate has melted. Pour into prepared pans. Let fudge cool before cutting, about 3 to 5 hours.

Line a 9x13-inch baking dish with parchment paper; set aside.

Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes.

Remove the saucepan from heat. Mix in white chocolate chips and marshmallow creme until melted, then stir in vanilla. Fold in 1/2 cup crumbled cookies until just incorporated. Spread fudge into the prepared baking dish.

Sprinkle 1 cup crushed cookies evenly over the top. Press crushed cookies lightly into fudge. Cool at room temperature until set, then cut into small squares to serve.

Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.

Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.

Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

In a heavy saucepan over low heat, melt white chocolate squares, sweetened condensed milk, and salt. Remove from heat; stir in crushed cookies.

Spread evenly into a wax paper-lined 8-inch square pan. Chill in the refrigerator until firm, about 2 hours.

Turn chilled fudge onto a cutting board; peel off wax paper. Cut fudge into squares. Store leftovers covered in the refrigerator.

Preheat the oven to 325 degrees F (165 degrees C).

Sift together flour, baking soda, and salt.

Cream butter, peanut butter, and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir flour mixture into creamed mixture. Shape the dough into 48 balls, 1-inch each. Place each ball in one compartment of a mini muffin tin.

For the filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake in the preheated oven for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in the pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Preheat the oven to 375 degrees F (190 degrees C).

Line pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans.

Bake crust in the preheated oven until the edges start to brown and appear set, about 15 minutes. Remove from the oven and carefully lift the parchment paper (with the weights) out of crust. Prick holes all over bottom crust with a fork. Continue baking until the bottom of crust is golden brown, 14 to 15 minutes more.

Reduce oven temperature to 325 degrees F (165 degrees C).

Beat together sugar, butter, eggs, flour, cocoa powder, and vanilla in a medium bowl until well combined. Pour into baked crust.

Bake in the preheated oven until filling is set, 25 to 30 minutes. Allow to cool to room temperature before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.

In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

For the crust: Crush the Oreos in a food processor until fine and crumbly. Melt 7 tablespoons of butter. Add the melted butter to the crushed Oreos and stir to combine. Press the mixture into a 9×13 pan. Place the pan in the refrigerator or freezer to set the crust.

For the fudge sauce: Take the ice cream out of the freezer so it starts to soften. (I do NOT recommend over softening the ice cream in the microwave because in my experience, it did not refreeze as well.) In a medium saucepan, melt 8 tablespoons butter, chocolate chips, evaporated milk, and powdered sugar. Stir continuously until the mixture boils. Let the mixture boil for 8 minutes, stirring continuously. Remove from heat and let cool slightly.

Assembling: Pour the fudge sauce over the crust. Allow to rest for a few minutes so the fudge sauce continues to cool. Scoop the softened ice cream over the crust and spread or press gently to create an even top layer. It’s a little messy – that’s ok. It doesn’t have to be perfectly smooth. Freeze again for a few hours or until solid. When you’re ready to serve, let the pan sit out for 10 minutes so it softens. This makes it easier to cut and eat.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir sugar into the chocolate. Allow the mixture to cool slightly. Beat in eggs one at a time, mixing well after each, then stir in vanilla. Combine flour and salt; stir into the chocolate mixture. Fold in walnuts. Spread the batter evenly into the prepared pan.

Bake in the preheated oven, 30 to 35 minutes. Brownies are done when a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.