Double Chocolate & Walnut Brownies
There is nothing more satisfying, more sweet and more indulgent than a warm brownie full of nuts with a crispy crust and rich gooey chocolate center. Forget those recipes with peanut butter, caramel and other nonsense- just give me the chocolate! And if you must, vanilla ice cream is a more than acceptable topping.
Ingredients
- 1 cup All purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp sea salt
- 5 unit eggs plus 1 egg yolk
- 1 ¾ cups sugar
- 2 sticks unsalted butter melted (1/2 lb)
- 2 tsp vanilla
- 1 cup chopped walnuts
- 1 cup dark chocolate chips
Instructions
- Pre heat oven to 325 degrees. Butter and flour with cocoa powder an 8 x 8 x 1 baking pan. Set aside.
- Sift together the flour, cocoa powder and salt and stir to combine well. Cream together the eggs , extra yolk and sugar, add in the butter and vanilla. Add in the flour mixture. Do not over-mix.
- Gently stir in the nuts and chips. Spread batter into the baking pan.
- Bake for 30-40 minutes or until the brownies begin to firm up- A toothpick will have a few crumbs on it from the center. Let brownies cool about 30 minutes before slicing.
Made it without walnuts due to an allergy, but these came out AMAZING. When they’re still warm, they’re soft, rich, and melt in your mouth. Rich in dark chocolate flavor, somehow simultaneously dense and fluffy. This was my first time baking brownies from scratch and I doubt I’ll be going back to the boxed stuff anytime soon.
(Also, accidentally used salted butter and it still came out fantastic!)