Rich Walnut Brownies

11 Feb

I’ve never been one to brag, but the brownies I make are amazing. To die for. And you won’t be sorry you tried this recipe. Now, this brownie is more of a fudge-like brownie, but if you would like a more cake-like brownie just add 0.1 oz. (1/2 tsp. plus 1/8 tsp.) of baking powder. Also, pecans can be substituted for the walnuts, or you don’t have to add any nuts at all.


2 oz unsweetened chocolate

5 oz bittersweet chocolate

10 oz unsalted butter

7 oz eggs

9 oz sugar

.06 oz (1/4 tsp) salt

.25 oz (1 1/2 tsp) vanilla extract

4 0z flour

4 oz of walnuts or pecans,



1. Melt the unsweetened and bittersweet chocolate and butter together in a double boiler. Let the mixture cool to room temperature.

2. Mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly , less fudgy brownie. If the eggs are not at room temperature, stir the mixture over a hot-water bath just until the mixture is at slightly warm room temperature.

3. Blend in the chocolate mixture

4. Sift the flour and fold in

5. Fold in the nuts


Preheat oven to 325*F (190* C)

Spray a 9×13 or two 8×8 pans with non-stick cooking spray and transfer batter to the pan.

Bake for about 45-50 minutes.



I like really thick, dense brownies, so I make this recipe in an 8×8 pan. If you plan to do the same, just keep in mind that they will have to bake longer.



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