Chocolate Brownies | David Wald & Everett Kline


  • 8 oz. unsalted butter, plus additional for greasing the pan
  • 4 oz. high-quality unsweetened chocolate (preferably Scharffen Berger)
  • 2 large eggs
  • 1 2/3 cups sugar
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 2/3 cup coarsely chopped pecans (or 1/3 cup pecans and 1/3 cup chocolate chips)


Preheat oven to 350 degrees.

Melt the butter and chocolate in a bowl set over a saucepan of simmering water.

Beat the eggs, sugar and vanilla together in a bowl until combined.  Add the melted butter and chocolate and whisk until incorporated.  Fold in the flour and salt, and finally stir in the nuts.

Pour into a greased 9-by-9-inch pan and bake for approximately 35 minutes or until it’s just pulling away from the sides; the center should be very moist but not runny.

Allow to cool in the pan before cutting.  Best served when the brownies have rested for several hours.

What makes it special?

One Christmas morning I found in my Christmas stocking 2 bars of Scharffen Berger unsweetened chocolate and this recipe from Claudia Fleming of the Gramercy Tavern   Now wasn’t Santa (a/k/a Everett) clever?

What’s Your Connection to Princeton?

We are members of the Library, supporters of McCarter Theater and have served on the Board of the Princeton Adult School

Recipe shared by David Wald and Everett Kline

Photo courtesy of “Cindy Fernandez’ on the Unsplash photo site.

Scroll to Top