Dessert: New York Times Chocolate Brownies

Bake up a rich and fudgy dessert with this quick and easy recipe for Chocolate Brownies from scratch.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of New York Times Chocolate Brownies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

8 Tablespoons unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional)

Instructions

Preheat the oven to 400 ºF.
Line an 8" square metal baking pan with foil.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
Stir the chocolate often and remove it from the heat when a few lumps remain.
Stir in the sugar, vanilla and salt. Then stir in the eggs one at a time, followed by the flour.
Stir until smooth (about one minute) and the mixture pulls away from the sides of the bowl.
Add the nuts (optional) and pour the batter into the foil-lined baking pan.
Bake for 20 minutes.
Prepare a water bath by pouring ice water into a large roasting pan to a depth of 1".
Remove the pan from the oven and place it in the water bath, being careful not to allow any water to seep into the brownies.
Let cool completely before slicing and serving.

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