Fudgy Walnut Brownies with Cocoa Powder
These Walnut Brownies are done in 35 minutes with super simple prep and will satisfy all your chocolate cravings. Crunchy, chewy, with a fudgy center - and the perfect balance of sweet & salty - no wonder everyone loves these Brownies!
Servings 15
Calories 170kcal
Equipment
- 8 x 11'' (20 x 30 cm) pan
- 2 mixing bowls
- Measuring cups
Ingredients
- ½ cup all-purpose flour
- 5 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla sugar or vanilla extract
- ¾ teaspoon baking powder
- 1½ teaspoon fine table salt or less, according to taste; see notes
- 3 eggs use 4 eggs if they are very small
- 1⅓ cup sugar
- ⅓ cup unsalted butter melted; see notes for using salted butter
- ½ cup walnuts roughly chopped; see notes for options
To grease your baking pan
- 1 tablespoon butter
- 2 tablespoon fine bread crumbs
Instructions
- Preheat the oven to 375°F (190 C).
- In small bowl, sift in flour, cocoa powder, vanilla sugar (if using vanilla extract: add it with the butter instead), baking powder, and salt. Set aside for now.½ cup all-purpose flour, 5 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla sugar, ¾ teaspoon baking powder, 1½ teaspoon fine table salt
- In another, large, bowl, whisk together eggs and sugar. Mix well, but don't overdo it. You don't want too much air in your batter. Some bubbles on the top of the batter is OK, just not too much.3 eggs, 1⅓ cup sugar
- Add the melted butter to your batter and mix until combined.⅓ cup unsalted butter
- Add the dry ingredients and mix until well combined, but not more than that.
- Add the nuts and mix gently.½ cup walnuts
- Grease a 8x11'' (20 x 30 cm) pan with the 1 tablespoon of butter. Then pour in the breadcrumbs and hold the pan over the sink while you tilt it to ensure the bread crumbs cover all sides. Shake out the remaining bread crumbs.1 tablespoon butter, 2 tablespoon fine bread crumbs
- Bake in the middle of the oven for about 25 minutes. Test for doneness using a cake tester or a toothpick - it's done when the toothpick comes out with just a little bit of batter on it.
- Let the brownies cool down for at least 30 minutes before cutting into squares.
Video
Notes
Salted or unsalted butter: I recommend unsalted butter for this recipe, so you can manage the salt level exactly. If you do use salted butter, reduce the amount of added salt to 1 teaspoon.
Salt: This recipe has a distinct salty finish. If you prefer them less salty, just reduce the amount of salt and/or use unsalted butter. I recommend adding at least 1 teaspon of salt if using unsalted butter, and ¾ teaspoon of salt if using salted butter. If not, the sweetness can be a bit too much.
Alternatives to walnuts:
You can swap them for a different type of nut: I've tested macadamias, pecans, hazelnuts and almonds and they all work great, my favorites being macademias and hazelnuts.
You can also make them entirely without nuts - just skip them.
Don't mix the batter too much. Everything should be well combined, but not more. If you mix too much you will incorporate too much air and this can cause the brownie to come out sunken in the middle.
Coat the pan with breadcrumbs. This is how we do it for almost all cakes in Sweden, and it serves two purposes: it keeps the brownie from sticking to the pan, and it adds a bit of extra crunch.
Keep an eye on it in the oven. Cook time will vary depending on your oven but will be around 20-30 minutes. Start checking at 20 minutes, then check every few minutes until done. Make a note and the next time you know just how much time it needs!
Let them cool down. For easiest cutting and serving, allow the brownie to cool down for 30 minutes before cutting into it.
Make ahead: These brownies are best on the first and second day, so plan accordingly. Storing: Store leftovers in room temperature, covered in plastic, for up to 4 days. Freezing: Store leftovers in the freezer in an airtight container, they are good for at least 1 month.
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 289mg | Potassium: 81mg | Fiber: 1g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg