(Originally published, Aug-2015, then updated by Tania, Dec-2018)
Here’s a nutty version of my favourite ‘go to’ brownie recipe and if you haven’t made that one yet, let me fill you in…
It’s a chewy, gooey style brownie and if eaten whilst still warm still has molten chunks of chocolate through it!! To this one, I’ve gone and added some walnuts to the brownie batter which are toasted first, to intensify their nutty flavour and so that they remain nice and crispy during the baking process.
This brownie is so deliciously good and so very quick ‘n’ easy to make. It’s a great ‘thank you’ gift or as a last minute ‘plate’ as you have most things in the pantry already (well except the chocolate, if you’re anything like me you ate that 3 nights ago when the kids went to bed and you were binge-watching something on Netflix) AND who doesn’t like chocolate…not many, if any!
WARNING: If you have zero self control like myself you may want to store this one under lock and key!
INGREDIENTS
1 cup /100 g walnut pieces or halves
250 g of good-quality chocolate (in a block or buttons)
190 g butter
½ teaspoon vanilla extract
1 ½ cups / 330 g white sugar
1/3 cup / 35 g good-quality cocoa powder
3 medium-sized eggs
½ cup /75 g standard flour
Serves 12
Note
- I used milk chocolate in thisbrownie,butIoften use dark chocolate. It’s good because the brownie is so sweet and dark chocolate is so bitter. Half ‘n’ half is also very nice! It’s really a personal preference, just add yourfavourite chocolate. 🙂
STEP BY STEP
First, place an oven rack just below the centre of the oven and turn it to160°Cfan/convectionoven or 180°Cconventional oven.
Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper.
- Tip – Lightly spraying the tin before adding the paper helps the paper to not move around when fitting it.
Next, if you’re using walnut halves, you’ll need to roughly chop them up into pieces and then set them aside.
Place the walnuts in an ovenproof dish and toast them in the oven for 5 minutes, toss them well and then return them for another 3 – 5 minutes or until they are 2 or 3 shades darker. Then leave them aside to cool down.
Turn the oven down a little, to150°Cfan/convectionoven or 170°Cconventional.
If your chocolate is in a block use a large knife to roughly chop it up.
Place the butter and vanilla in a small saucepan and over a low heat, melt the two together.
Whilst the butter’s melting, place the sugar and cocoa powder in a medium-sized bowl and mix the two together.
Pour in the still warm butter and stir it in well.
Next, add the eggs, one at a time…
…mixing well after each addition.
Add the toasted walnut pieces, chopped chocolate (or buttons) and the flour, and fold it all together until just combined.
Give the lined tin a light going over with cooking spray and then spoon in the brownie batter, spreading it around evenly.
Place it in the oven and it should be cooked in 40 minutes, but check by inserting a skewer or a little sharp knife into the centre and if it comes out clean it’s ready.
- The knife may go into a piece of melted chocolate so it pays to try in a few different places to make sure it’s done.
Once cooked, leave it in the tin for 10 minutes, to cool down a little.
Tilt the tin and use the paper to carefully lift/slide the brownie (paper too)out onto a cutting boardto allow it to cool down to room temperature before cutting it into as many pieces as you like. (I cut mine 4 length-ways x 3 width-ways.)
Enjoy the brownies as are or warm each piece in the microwave for 20-30 seconds and serve them with a little bit of freshly whipped cream.
Keepin’ it fresh– Store in the pantry in an airtight container, with some non-stick baking paper between the layers for3-4 days.
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Sticky Apricot, Walnut Brownie
Toasted Walnut Chocolate Brownie
This easy to make but absolutely delicious fudgy, chewy & gooey, chocolate brownie is filled with crispy toasted walnuts
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Servings: 12
Ingredients
- 1 cup / 100 g walnut pieces or halves
- 250 g good-quality chocolate in a block or buttons
- 190 g butter
- ½ teaspoon vanilla extract
- 1 ½ cups / 330 g white sugar
- 1/3 cup / 35 g good-quality cocoa powder
- 3 medium-sized eggs
- ½ cup / 75 g standard flour
Instructions
Place an oven rack just below the centre of the oven and turn it to 160°C fan/convection oven or 180°C conventional oven.
Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper.
If you only have walnut halves, you'll need to roughly chop them up into pieces and then set them aside.
Place the walnuts in an ovenproof dish and toast them in the oven for 5 minutes, toss them well and then return them for another 3 - 5 minutes or until they are 2 or 3 shades darker. Then leave them aside to cool down.
Turn the oven down a little, to 150°C fan/convection oven or 170°C conventional.
If your chocolate is in a block use a large knife to roughly chop it up.
Place the butter and vanilla in a small saucepan and over a low heat, melt the two together.
Whilst the butter’s melting, place the sugar and cocoa powder in a medium-sized bowl and mix the two together.
Pour in the still warm butter and stir it in well.
Next, add the eggs, one at a time mixing well after each addition.
Add the toasted walnut pieces, chopped chocolate (or buttons) and the flour, and fold it all together until just combined.
Give the lined tin a light going over with cooking spray and then spoon in the brownie batter, spreading it around evenly.
Place it in the oven and it should be cooked in 40 minutes, but check by inserting a skewer or a little sharp knife into the centre and if it comes out clean it’s ready.
Once cooked, leave it in the tin for 10 minutes, to cool down a little.
Tilt the tin and use the paper to carefully lift/slide the brownie (paper too) out onto a cutting board to allow it to cool down to room temperature before slicing it.
Store in the pantry in an airtight container, with some non-stick baking paper between the layers for 3-4 days.
As a seasoned enthusiast in the realm of baking, particularly when it comes to crafting exquisite brownies, let me delve into the intricacies of the delightful "Toasted Walnut Chocolate Brownie" recipe presented here. My expertise stems from years of experimentation, a keen understanding of baking techniques, and a passion for creating decadent treats that captivate the senses.
Now, let's dissect the components and procedures encapsulated in this indulgent brownie recipe:
Ingredients:
-
Walnut Pieces or Halves (1 cup / 100 g):
- Toasted before incorporating into the batter for an intensified nutty flavor.
- Provides a crispy texture to the brownie during the baking process.
-
Chocolate (250 g):
- High-quality chocolate, either in a block or buttons, forms the core of the brownie.
- The choice between milk chocolate and dark chocolate depends on personal preference.
- In this instance, the author used milk chocolate, citing the delightful contrast with the sweet brownie.
-
Butter (190 g):
- Melted with vanilla extract over low heat in a saucepan, contributing to the fudgy consistency of the brownie.
-
Vanilla Extract (1/2 teaspoon):
- Enhances the overall flavor profile of the brownie.
-
White Sugar (1 1/2 cups / 330 g):
- Combined with cocoa powder to form the sweet base of the brownie.
-
Cocoa Powder (1/3 cup / 35 g):
- Mixed with sugar to infuse a rich cocoa flavor into the brownie.
-
Eggs (3 medium-sized):
- Added one at a time, ensuring thorough mixing after each addition.
- Contributes to the structure and moistness of the brownie.
-
Standard Flour (1/2 cup / 75 g):
- Blended into the batter for the desired consistency.
Baking Process:
-
Preparation:
- Oven preheated to 160°C fan/convection or 180°C conventional.
- Standard-sized slice tin lined with non-stick baking paper.
-
Toasting Walnuts:
- Walnut pieces toasted in the oven to enhance flavor and achieve a crispy texture.
-
Chocolate Preparation:
- If in a block, chocolate roughly chopped before incorporation.
-
Butter and Vanilla Mixture:
- Butter and vanilla melted together in a saucepan over low heat.
-
Sugar and Cocoa Mixture:
- Sugar and cocoa powder combined in a bowl, followed by the addition of the melted butter.
-
Egg Addition:
- Eggs added one at a time, mixed thoroughly after each addition.
-
Final Assembly:
- Toasted walnuts, chopped chocolate, and flour folded into the batter until just combined.
-
Baking:
- Batter spread evenly in the prepared tin and baked until a skewer or knife inserted comes out clean.
-
Cooling and Slicing:
- Brownie left in the tin for 10 minutes, then transferred to a cutting board to cool to room temperature before slicing.
-
Storage:
- Store in an airtight container with non-stick baking paper between layers for 3-4 days.
This comprehensive guide ensures that even novice bakers can successfully replicate this exquisite Toasted Walnut Chocolate Brownie, a delightful marriage of chewiness, gooeyness, and nutty goodness.
