Rich & Chewy Walnut Chocolate Brownie
Homemade Rich and Dense Chocolate Brownie Recipe with Toasted Walnuts
Hello everyone! Today, I’m sharing my absolute favorite ‘rich and chewy chocolate brownie’ recipe. It’s packed with deep chocolate flavor and the delightful crunch of toasted walnuts, making it the ultimate homemade dessert. Perfect for your next coffee break or afternoon treat!
Delicious Walnut Brownie Ingredients- 200g Dark Couverture Chocolate
- 110g Unsalted Butter
- 3 Fresh Eggs
- 130g Dark Brown Sugar (for sweetness and depth)
- 1 tsp Vanilla Extract (enhances chocolate aroma)
- 40g Cake Flour (for a tender crumb)
- 45g Bread Flour (for a slightly chewy texture)
- 30g Unsweetened Cocoa Powder (the secret to intense chocolate flavor!)
- 30g Roughly Chopped Walnuts (for a nutty crunch)
- Powdered Sugar, for dusting
Cooking Instructions
Step 1
First, accurately measure out your dark couverture chocolate (200g) and unsalted butter (110g). These are the foundation of your rich brownie base.
Step 2
Place the measured butter and dark couverture chocolate in a heatproof bowl. Gently melt them together either over a double boiler (bain-marie) or in the microwave. If using a microwave, heat in 30-second intervals, stirring in between, to prevent scorching and ensure smooth melting.
Step 3
In a separate bowl, whisk together the 3 fresh eggs, 130g of dark brown sugar, and 1 tsp of vanilla extract. Using a hand mixer on medium speed, whip the mixture for about 4-5 minutes, or until it becomes pale, slightly thickened, and the sugar is fully dissolved. This aeration adds lightness to your brownie.
Step 4
Once the chocolate mixture is melted, let it cool slightly. It’s crucial to use the chocolate when it’s no warmer than 30°C (86°F). This temperature ensures it emulsifies beautifully with the egg mixture without cooking the eggs.
Step 5
Gently pour the cooled, melted chocolate mixture into the whipped egg and sugar mixture.
Step 6
Using your hand mixer on the lowest speed, or a spatula, gently combine the chocolate and egg mixture until just incorporated. Be careful not to overmix at this stage.
Step 7
Sift together the cake flour (40g), bread flour (45g), and unsweetened cocoa powder (30g) into a clean bowl. Sifting helps to remove any lumps and aerates the dry ingredients, leading to a smoother brownie texture.
Step 8
Add the sifted dry ingredients to the chocolate batter. Using a spatula, fold the ingredients together gently until just combined and no dry streaks remain. Scrape the sides and bottom of the bowl to ensure everything is incorporated without overworking the batter, which can make the brownies tough.
Step 9
Now, stir in the roughly chopped walnuts (30g). Fold them gently into the batter. These walnuts will add a wonderful nutty flavor and satisfying crunch to every bite.
Step 10
Prepare your baking pan by lining it with parchment paper, leaving some overhang for easy removal. Pour the brownie batter into the prepared pan and spread it evenly with your spatula.
Step 11
Bake in a preheated oven at 180°C (350°F) for 25 minutes. It’s recommended to lower the oven temperature to 160°C (320°F) after placing the brownies inside, as higher temperatures can sometimes lead to over-baking. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached, not completely clean.
Step 12
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. After cooling, dust generously with powdered sugar for a decorative finish. Cut into desired squares and enjoy your rich, chewy, homemade walnut chocolate brownies! They are perfect served with a glass of milk or a hot cup of coffee.
