This brownies recipe is one of the best that I`ve ever made, the greatest thing about it is that you can play with it and add or omit whatever you like, and still get a great brownie. To my opinion, you can reduce the sugar, and use only one cup (that is, if you are using white chocolate, that adds a lot of sweetness). You can also add chocolate chips, pecans, a bit of alcohol (Irish cream, Frangelico…) or whatever you have at home.
If you wish that your brownies will have a clean look, and that applies especially to the fudgey ones, make sure to freeze the brownies after you bake them, and them cut them with a very sharp knife. Even if you are tight in time, never cut brownies while still hot, or you will get a crumbly mess.
fudge brownies with walnuts and white chocolate/ epicurious.com, with slight changes (makes about two dozen)
200 gr. bittersweet chocolate, chopped
170 gr. (3/4 cup) butter
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 cup chopped walnuts
1/2 cup white chocolate, coarsely chopped
Preheat oven to 175 degrees C. Line 23x23x5-cm. metal baking pan parchment paper.
Stir bittersweet chocolate, butter in medium saucepan over low heat until smooth or melt in the microwave. Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and white chocolate; spread in pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25-35 minutes.
Chill for about 2 hours, covered (or 1 hour in the freezer), then cut into servings. Serve cold or at room temperature. keep in an airtight container.Naama