Rich & Nutty Walnut Brownies
Walnut-Loaded Brownies: Simple Baking for Deliciously Nutty Indulgence
Discover how easy it is to make these delightful brownies packed with walnuts! They have a wonderfully balanced texture – slightly crisp on the outside and delightfully fudgy, yet not overly dense, on the inside. A slice of this brownie paired with a cup of coffee is the perfect way to enjoy a moment of nutty bliss and a delightful sugar boost. They’re perfect for a cozy afternoon treat or even as a homemade gift!
Brownie Ingredients- 150g Dark Couverture Chocolate (for a rich, bittersweet flavor)
- 120g Unsalted Butter (for a smooth texture)
- 3 Large Eggs, at room temperature
- 115g Granulated Sugar
- 5g Vanilla Sugar (enhances the aroma and flavor)
- 80g Cake Flour (sifted)
- 15g Cocoa Powder (sifted)
- 20g Walnuts, coarsely chopped (adds a lovely crunch and nutty taste)
- 15cm Square Baking Pan or an 8-cavity Mini Square Silicone Mold
Cooking Instructions
Step 1
First, prepare all your ingredients by measuring them out accurately. Preheat your oven to 170°C (340°F). If using a square pan, line it with parchment paper, or prepare your silicone mold.
Step 2
Coarsely chop the walnuts. For an enhanced nutty flavor and to reduce any potential bitterness, you can lightly blanch the walnuts in boiling water, then toast them in a preheated oven at 180°C (350°F) for 5-10 minutes. This step is optional but recommended.
Step 3
Place the cubed butter and dark couverture chocolate in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler method) and gently melt them together. Stir occasionally to prevent scorching.
Step 4
Using a spatula, stir the mixture smoothly. This will help the butter and chocolate melt more quickly and evenly. Continue stirring until you have a smooth, lump-free liquid.
Step 5
In a separate large bowl, crack the room-temperature eggs and whisk them lightly with a whisk to break them up. Gradually add the granulated sugar and vanilla sugar in 2-3 additions, whisking until the sugar is mostly dissolved. You don’t need to whip it into a meringue; the goal is just to dissolve the sugar.
Step 6
Have your melted butter and chocolate mixture and the egg-sugar mixture ready side-by-side.
Step 7
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while whisking gently. Add it gradually to prevent the eggs from cooking or the mixture from separating. Mix until just combined.
Step 8
Continue to whisk gently until the chocolate and egg mixtures are fully incorporated and you have a smooth, glossy batter. Ensure there are no streaks of egg or chocolate.
Step 9
Sift the cake flour and cocoa powder together directly over the batter. Using a spatula, gently fold them in using a ‘cutting and folding’ motion until just combined. Be careful not to overmix, as this can make the brownies tough.
Step 10
Add the chopped walnuts to the batter and fold them in gently with the spatula. Reserve a small amount of the chopped walnuts for topping, if desired.
Step 11
Spoon the batter into your prepared silicone mold or square pan, filling each cavity or the pan about 80% full. This allows room for the brownies to puff up slightly as they bake.
Step 12
Sprinkle the reserved chopped walnuts over the top of the batter for decoration. Bake in the preheated oven at 170°C (340°F) for 25-30 minutes. To check for doneness, insert a toothpick or skewer into the center of a brownie; it should come out mostly clean with a few moist crumbs attached. (A little moistness is good for a fudgy brownie).
Step 13
Once baked, carefully remove the brownies from the oven and let them cool in the pan or mold for a few minutes before transferring them to a wire rack to cool completely. Your delicious Walnut Brownies are now ready to be sliced and enjoyed!
