I wanted a sweet treat the other day and found this recipe for walnut brownies on Chenee Today’s site. I like that brownies have limited ingredients and in a smaller pan. The only change I made to her recipe was to use chopped Bernard Callebeau dark chocolate instead of bittersweet chocolate. The brownies came out amazing —more cakey than fudgey (which I prefer) and with a perfectly crackly top.
Walnut Brownies
Ingredients
- 1 cup 227 g salted butter - melted and slightly cooled
- 3 large eggs - room temperature
- 2 teaspoon 10 ml pure vanilla extract
- 3/4 cup 150 g granulated sugar
- 1/2 teaspoon 2 ml sea salt
- 1 cup 220 g brown sugar - packed
- 3/4 cup 75 g cocoa powder
- 1 cup 125 g all-purpose flour
- 4 oz 113 g Bernard Callebeau dark chocolate, chopped
- 3/4 cup 88 g chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease a 9x9" baking pan with baking spray and line with parchment paper, leaving an overhang over the sides to allow for easy removal of the brownies.
- In a large bowl, whisk together melted butter, eggs, vanilla extract, and sea salt until smooth.
- Add in sugars and mix well.
- Sift cocoa powder and flour into the bowl and fold with rubber spatula until well combined.
- Fold in chopped chocolate and walnuts.
- Add batter to prepared pan and smooth to the edges.
- Bake for 25-30 minutes or until center is set.
- Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.
WALNUT BROWNIES