50 minutes
Rich and fudgy brownies with a delightful crunch from chopped nuts.
Cocoa Powder
cups
0 stick
each
cups
cups
Walnuts, chopped or broken-up
cups
teaspoons
pinches
1. Preheat Oven
Preheat your oven to 325°F.
2. Melt Butter and Mix with Cocoa
Take a medium-sized saucepan and melt the butter over low heat. Once the butter has melted, add in the cocoa powder, stirring constantly until you have a smooth, glossy mixture. Let this mixture cool for a few minutes.
3. Combine Eggs and Vanilla
Transfer the cocoa-butter mixture into a large bowl. Crack in the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
4. Mix Dry Ingredients
In a separate bowl, combine the sugar, flour, chopped walnuts, and a pinch of salt.
5. Combine Wet and Dry Mixtures
Gradually add the dry mixture to the cocoa-butter base, mixing gently until everything is well combined.
6. Pour Batter into Pan
Pour the batter into a greased 8 x 8-inch-square pan, spreading it out evenly.
7. Bake
Place the pan in the oven and bake for 30 to 35 minutes. The brownies should be set but still soft in the center.
8. Cool and Cut
Allow the brownies to cool completely in the pan. Once fully cooled, cut them into squares using a sharp knife.
Layer cheesecake batter on top and swirl before baking for a creamy complement.
Drizzle caramel sauce and sprinkle sea salt before baking for a sweet and salty treat.
Sprinkle flaky sea salt or smoked salt on the batter, then swirl it in for a sweet and salty contrast.
Swirl peanut butter into the batter for a marbled effect and peanut butter taste.
Use brown sugar and vanilla instead of cocoa and chocolate, including nuts or white chocolate chips.
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