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Be Mine! Valentine's Day Brownies

February 4, 2019

Makes one 9 x 13-inch pan

When romance is on the menu, make these moist, rich, fudgy brownies for your valentine. For the best taste, make these a day ahead. They are worth the wait!


2 sticks (1 cup) unsalted butter, plus more for the pan
8 ounces bittersweet chocolate (usually 2 baking bars)
1 cup dark brown sugar, packed
1 cup granulated sugar
1 cup all-purpose flour
4 eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup toasted walnuts, coarsely chopped, or 3/4 cup whole walnuts (optional)


  1. Butter a 9 x 13-inch baking pan and line with two pieces of parchment paper, one lengthwise and one crosswise, buttering each piece lightly as you go. This makes it easy to remove and cut the brownies.
    Preheat oven to 350 degrees.
  2. In a microwave-safe bowl, melt butter and chocolate together on low power in 20-second bursts, until just warm enough to stir together until smooth. Stir in the dark brown sugar until completely blended.
  3. In a large mixing bowl, whisk the granulated sugar and flour together. One at a time, whisk in the eggs, then add vanilla and salt.
  4. Stir (do not whisk) chocolate mixture into the egg mixture and combine thoroughly. Gently stir in toasted chopped walnuts, if using.
  5. Pour batter into prepared pan. If using whole walnuts, arrange them evenly on top of batter, so that each square will have a walnut on top.
  6. Bake for 35 to 40 minutes, or until top of brownies becomes shiny and begins to crack on the edges.
  7. Bake for 35 to 40 minutes, or until top of brownies becomes shiny and begins to crack on the edges.

Cook’s note

This recipe is adapted from pastry chef Nick Malgieri, who created these brownies when he once left half the flour out of his usual recipe. Use a good quality chocolate, such as Ghirardelli. If you want an even richer flavor, add 1 teaspoon of instant espresso powder when you add in the brown sugar to the chocolate mixture. To toast the walnuts, lay nuts out on a sheet pan and toast in a 350-degree oven for 5 to 7 minutes, until fragrant.