Chocolate Walnut Brownies

Homemade Chocolate Walnut Brownies are super fudgy and chocolatey with bursts of crunchy walnut in every slice. The combo of gooey chocolate, a paper thin crackly top and crunchy walnuts makes these brownies the very best.

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Course: Afternoon Tea, Dessert, Sweet Treat

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 349kcal

Author: Sarah James

Equipment

1 non stick baking tin 27cm x 20 cm x 3.5 cm (11" x 8" x 1½") lined with baking parchment (with a 5 cm overhang of parchment for easy removal of brownies
Stand Mixer fitted with a whisk attachment – I used a KitchenAid

Ingredients

250 g dark chocolate chips
250 g salted butter
4 eggs at room temperature
275 g caster sugar
2 teaspoons vanilla extract
100 g plain flour
2 tbsp cocoa powder
1 teaspoon baking powder
2 teaspoons espresso powder
110 g walnuts halves chopped save some halves for decoration

Metric - US Customary

Instructions

Preheat oven: 180°C / 160°C fan / 350 °F / Gas Mark 4
Place the chocolate and butter in a microwaveable bowl. Microwave on high for 1 to 2 minutes in 30 second bursts until melted. Add the vanilla extract and stir until chocolate is nice and smooth before leaving to cool.
In a large bowl, whisk the eggs and sugar together using an electric mixer until doubled in volume - about 5 to 8 minutes depending on your mixer.
Carefully pour the cooled chocolate mix into your egg mix and gently fold together using a silicone spatula.
Hold a sieve over the bowl of your chocolate mixture and sieve in the dry ingredients. Again, gently mix the ingredients using a figure of eight movement.
Fold in the chopped walnuts but keep some for the decorative topping.
Pour mixture into the prepared tin, gently easing the mixture into the corners and levelling with a spatula. Add the retained walnut halves on the top.
Pop in the oven for 30 minutes.
Check to see if there is a paper like crust on top - there should still be some movement in the centre of the tin.
Insert a toothpick into the brownie and then remove it to check if the brownie is cooked. As you remove the toothpick from the brownie, there should be a smear of mixture and a few moist crumbs sticking to it. If there is still wet batter on the tooth pick, bake your brownies for a further five minutes.
Remove from the oven and leave in the tin until completely cooled - if you can !
Using the extra parchment paper edges, lift from the tin and cut into 12 or 16 squares.

Notes

To check you have achieved enough volume with your eggs and sugar. Remove your whisk, if there is a trail on the surface of the mixture for a second or two, it’s done.
Don't over mix - fold in the dry ingredients carefully just until they’re combined. Only a couple of folds for the walnuts and they're done. You don't want dry brownies.
An easy way to check your brownies are ready is to use a digital thermometer – ideally you’re looking for 90°C.
Let your brownies cool in the tin for at least an hour, more cooling is best. This makes the brownies gooier and easier to cut. But if you love a warm brownie, you can heat a slice up for a few seconds in the microwave.
Layer Walnut Brownies between baking parchment inside an airtight container. You can keep your brownies this way for up to five days.
Your Brownies will keep in the freezer for up to three months. Cut into portions and open freeze for a couple of hours before putting into a food safe freezer bag.
Nutrition information is approximate and meant as a guideline only.