Walnut Brownies

Name: Walnut Brownies
Total time: 95 min
Yield: 12
Ingredients: 3 oz dark chocolate, 65–70% (chopped); 5 tbsp butter (cubed); ½ cup sugar; 2 tbsp brown sugar; 2 unit eggs (room temperature); 1 tsp vanilla (extract); ⅓ cup flour, all-purpose; 2 tbsp cocoa powder (unsweetened, sifted); ½ tsp salt; ⅓ cup walnuts (toasted, chopped)

Sweet & Morning · American

A variant of Brownies — Toasted walnuts in the reference fudgy brownie batter.

10 ingredients · 95 minutes · 12 servings

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Contains gluten, dairy, egg, tree nut · sometimes contains soy — check the label

Restrictions

Containsgluten · dairy · egg · tree nutIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 oz	dark chocolate, 65–70% (chopped)
5 tbsp	butter (cubed)
½ cup	sugar
2 tbsp	brown sugar
2 unit	eggs (room temperature)
1 tsp	vanilla (extract)
⅓ cup	flour, all-purpose
2 tbsp	cocoa powder (unsweetened, sifted)
½ tsp	salt
⅓ cup	walnuts (toasted, chopped)

Optional

Not counted above. The dish works without them.

1 tsp

espresso powder or strong brewed coffee

Steps

cook6 min
bowl over barely simmering water, or 20-second microwave bursts
dark chocolate + butter, stirred until glossy and fully liquid, then pull it off the heat and let it drop to just-warm — if it is hot when the eggs arrive it curdles them and the batter turns grainy
whisk5 min
vigorous, by hand or on medium-high
eggs + sugar + brown sugar + salt, until pale, thick and ribboning off the whisk. This is the whole secret of the crackled paper-thin top: the sugar has to dissolve into the egg and trap air, which bakes into a meringue skin. Skip it and the brownie is dull brown on top
fold2 min
chocolate at body temperature
egg-sugar foam + melted chocolate mixture + vanilla, folded just until uniform and dark, keeping as much of the aeration as you can
fold2 min
stop at the last streak
+ flour + cocoa powder, folded ten or twelve strokes only. Flour in a wet chocolate batter still builds gluten, and an over-stirred brownie bakes tough and cakey rather than fudgy. Fold in walnuts or chips now if using Use the listed toasted walnuts for this version, folding them in with the final strokes.
bake25 min
350°F / 175°C, parchment-lined 8x4 loaf pan or small 6-inch square
batter spread to about 2 cm deep, until the top is set and cracked but a toothpick in the center comes out with wet crumbs clinging. A clean toothpick means you have made chocolate cake; the fudgy center is residual underbake, and it firms as it cools
rest50 min
in the pan, on a rack, room temperature
cool completely before cutting — warm brownie is molten butter and unset starch, so the knife smears it into paste. For the cleanest edges, chill 20 minutes and cut with a hot dry blade, wiping between cuts