In case you’re wondering who needs another walnut brownie recipe, let me tell you we all do.
Brownies have evolved so much over the years (decades?) that you can try dozens of similar recipes and get very different results. I don’t mind at all being the one trying and posting the results.
The original recipe (I tweaked it a bit) co es from a little unassuming cookbook, which by now is probably vintage-ish, from which I made truly amazing recipes, which I kind of expected due to the reviews, but still managed to be surprised. And few recipes surprise me after more than thirty years baking.
But this walnut brownie recipe delivered big time.
The technique is almost (you can melt butter and sugar in a microwave and add the chocolate to the same bowl) a one-bowl situation which I think is mandatory for a good brownie recipe to be called easy.
The texture is soft and gooey, just like a brownie must be to be called extra fudgy.
The top layer is made of broken walnut pieces that get toasted as the brownie bakes. I like it better than adding the nuts to the batter since the two layers are distinct and the crunch is much more noticeable. A bite will all the right adjectives.
About the walnuts (and nuts in general), where do you keep them? I use my freezer or refrigerator. In case you keep them in the pantry, beware of kitchen moths, they love nuts and will make your life miserable – very miserable – if they happen to reproduce among your nuts, walnuts especially. So keep them in a cold place, they last for months, a year?. A lot, really.
If I were you, I would be going into the kitchen, pulling out the good dark chocolate from the pantry and getting my hands dirty making a batch of this amazing extra fudgy walnut brownies. Because they’re easy to make and worth adding to your list of brownie recipes.
These can be frozen for a month well wrapped.
- 3/4 cup 105g all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups 340g semisweet chocolate chips (or dark chocolate chopped)
- 1 teaspoon vanilla extract or paste
- 1/3 cup 75g unsalted butter
- 2/3 cup 140g dark brown sugar
- 2 Tablespoons water
- 2 eggs (room tº)
- 1/2 cup 60g walnuts, coarsely chopped
- Preheat oven to 350ºF / 180ºC.
- Line an 8-inch square pan with parchment paper or aluminum foil (bottom and two sides).
- Put chopped chocolate or chips and vanilla in a bowl.
- In a small saucepan heat butter, sugar and water. Bring to a boil, take out of the heat and immediately add to the chocolate. Let stand half a minute and mix well with a hand beater until smooth.
- Add eggs and mix well.
- Add flour, baking soda (be sure to dissolve any lumps) and salt.
- Mix well and put in the prepared pan.
- Scatter the walnuts on top and bake for about 30 minutes, until the top is dry but still jiggles lightly. Don’t over bake or they will be dry.