Nutty Brownies
These rich, fudgy chocolate brownies are loaded with crunchy toasted walnuts for the ultimate decadent treat.
Ingredients
- •1/2 cup unsalted butter (113g), melted
- •1 cup granulated sugar (200g)
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1/3 cup unsweetened cocoa powder (30g)
- •1/2 cup all-purpose flour (60g)
- •1/4 teaspoon salt
- •1/4 teaspoon baking powder
- •3/4 cup chopped walnuts (80g), toasted
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan, lining it with parchment paper for easy removal.
- 2
In a medium bowl, whisk together the melted butter and granulated sugar until well combined and slightly pale.
- 3
Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract.
- 4
Sift in the cocoa powder, all-purpose flour, salt, and baking powder, gently folding the mixture with a spatula until just incorporated.
- 5
Fold in most of the chopped toasted walnuts, reserving a small handful to sprinkle on top.
- 6
Spread the thick batter evenly into the prepared baking pan and scatter the remaining walnuts over the surface.
- 7
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- 8
Allow the brownies to cool completely in the pan before slicing into squares and serving.
💡 Chef tips
- To make this recipe pareve and dairy-free, substitute the unsalted butter with an equal amount of solid coconut oil or a quality plant-based butter stick.
- Toast the walnuts in a dry skillet over medium heat for 5 minutes before chopping to release their deep, aromatic oils.
- Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for an even denser texture.
✅ How it should turn out
The finished brownies are delightfully fudgy and dense in the center with a delicate, shiny crackly crust on top, bursting with deep chocolate flavor and a satisfying nutty crunch.