A recipe for chocolate brownies with walnuts. These brownies have a moist centre and are slightly hard on top after being baked and cooled for about an hour after baking.
If you leave them in the fridge for an additional day these brownies taste even better as it’s known that brownies get better with age.
Whether you eat these after they cool for about an hour or after refrigerating longer, the walnuts give a nutty and aromatic flavour, making delicious fudgey brownies.
For alternatives to using walnuts, they can be swapped out with other nuts like pecans, almonds or hazelnuts.
Do walnuts make this recipe healthy?
Walnuts are a nut high in unsaturated fat, helping aid in fat loss and have beneficial fatty acids, so keeping in mind that a whole cup of walnuts are used, they can be considered a healthy addition to this recipe.
What can I use instead of walnuts in chocolate brownies?
When making chocolate brownies with walnuts, other nuts can also be substituted. Try pecans, which should balance the properties of the whole block of dark chocolate used in this recipe well.
Try substituting walnuts with almonds by coarsely chopping the almonds and roasting them on a baking tray for 7 minutes, or hazelnuts, think brownies with a nutella taste, but crunchier.
For a unique taste, try making these brownies with pistachios.
Is partly using brown sugar in this recipe more healthy?
No. To make this chocolate brownie recipe healthier by choice of sugar, try using coconut sugar, which is less refined. Try swapping the total amount of caster and brown sugar usually used with coconut sugar.
What aids in making brownies more fudgey?
By reducing the amount of air in the mixture you can make these brownies more fudgey. One way to achieve this is to avoid over mixing the mixture before baking. The addition of brown sugar to caster sugar in this recipe because of the molasses added brings moisture to the brownies and aids in fudgey brownies too.
Preheat an oven to 170°C. Meanwhile, roughly break up the dark chocolate into pieces and put in a medium sized metal bowl, then cut the butter into pieces and add to the metal bowl. Simmer a saucepan a quarter full with water on the stove, then put the bowl on top of the saucepan and over a low heat melt both, stirring often. When melted let cool for 10 minutes.
Put caster sugar and brown sugar in a large plastic bowl. Add chocolate and butter mixture and vanilla essence and mix with a stirring spoon.
Add eggs to the bowl and mix in with the spoon, then sift flour in and add salt and mix with the spoon until smooth. Add walnuts and mix again for a further 30 seconds.
Line a 20cm square baking pan with baking paper and pour the mixture in, then bake in the oven for 35 minutes. Let sit for 15 minutes to cool slightly, then cut into squares and let sit for a further 45 minutes to cool. Serve or serve after refrigerated.