Look, I know brownies can be a bit of a divisive topic. Some prefer them with a more cake-like crumb, some like them dense as fudge, and others want a happy medium. Then you’ve got the nuts vs. the nut-free, some whackos who want to spice theirs up with chilli, and then people who will use any excuse to put peanut butter in something.
Today, we are going to do things my way. I don’t even want to hear about it. My shift work this week has had me up as early as 6:30 a.m., in bed as late as 2:00 a.m., and standing on my feet for ten-and-a-half hours. Ergo: I am not remotely interested in compromise. I want my brownies, my way, and I want them — possibly all of them — in my mouth as soon as possible. That means we’re going for a brownie that is intensely rich, crisp-on-the-top-but-chewy-on-the-inside (without being overly dense), and with loads of crunchy walnut bits.
These, obviously, are the greatest brownies of all time. But in case brownies aren’t your thing, or you like yours with a cake-like texture or you actually came here hoping for a dinner recipe instead, might I redirect you to some spicy mango salad instead? More brownies for me!
Walnut brownies recipe
Technically makes about 12 large brownies, but if you were to just slice this thing in four, eat a quarter, and save the rest for tomorrow, who could blame you?
- 1 1/4 cups (155 grams) all-purpose flour
- 1 teaspoon (5 grams) table salt
- 2 tablespoons (10 grams) dark unsweetened cocoa powder
- 11 ounces (310 grams) dark chocolate, coarsely chopped
- 1 cup (2 sticks, 8 ounces or 225 grams) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 cup (105 grams) firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup of chopped walnuts
1. Preheat the oven to 350F. Butter the sides of a 9 x 13 baking pan, then line with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, remove the bowl from the pan, and add the sugars. Whisk until completely combined. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the walnuts.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.—