Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now


From the book The Silver Palate Cookbook by , , and
Yield 28 large bars


Dark, fudgy, and wonderful — what could be better?


1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
¾ cup unbleached, all-purpose flour, plus extra for flouring the pan
4 oz. unsweetened chocolate
4 eggs
cups sugar
1 tsp. vanilla extract
cup shelled walnuts, coarsely chopped


  1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
  2. Melt the butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature.
  3. Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla. Fold the chocolate mixture into the eggs and sugar. Mix thoroughly.
  4. Sift the flour and fold gently into the batter, mixing just until blended. Fold in the walnuts.
  5. Pour into the prepared pan. Bake until the center is just set, 25 minutes. Do not overbake.
  6. Allow the brownies to cool in the pan for 30 minutes before cutting into large bars.

This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso.

There are 4 comments on this item
Add a comment
25% recommend this recipe
1. by anonymous on Jul 15, 2012 at 7:53 AM PDT

Hmmm. I have a copy of the original Silver Palate cookbook and it says 1/2 c of flour, not 3/4 c.

2. by Kim on Jul 16, 2012 at 6:32 AM PDT

In the 25th anniversary edition of the Silver Palate, which we’re using as our source, the brownie recipe contains 3/4 cup flour. Sometimes different editions contain alterations to recipes; we’re sorry for the resulting confusion.

3. by Caroline Lewis on Jul 22, 2012 at 5:21 PM PDT

I’ve been making these for years, and they’re definitely better with 3/4 cup of flour. It was a good change.

4. by anonymous on Apr 20, 2014 at 9:09 AM PDT

The original also calls for 2 C of sugar. I prefer the original version, with just a bit more flour.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice