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!
In small bowl, sift in flour, cocoa powder, vanilla sugar, baking powder, and salt. Set aside for now.
In a large bowl, whisk together your 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.
Add the melted butter to your batter and mix until combined.
Add the dry ingredients and mix until well combined, but not more than that.
Add the nuts and mix gently.
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.
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.
Ingredient notes & substitutions
Butter - I always use salted butter, and then these brownies come out with a distinct salty touch. I love this, but if you would like them less salty - use unsalted butter or reduce the salt by a ½ teaspoon.
Vanilla sugar can be swapped for vanilla extract in the same amount
Walnuts can be swapped for a different type of nut - macadamias and hazelnuts are two of my other favorites for this recipe, but you can try other nuts as well. You can also make them entirely without nuts.
Salt: These brownies have a distinct salty touch, which balances the sweetness well. If you prefer them less salty, just reduce the amount of salt and/or use unsalted butter. I recommend adding at least 1 teaspoon of salt if using unsalted butter, and ¾ teaspoon of salt if using salted butter, to avoid the sweetness taking over too much.
Tips & tricks
Sift the dry ingredients to avoid clumps
Don't over mix the batter - if you mix in too much air with the eggs and sugar you risk the brownies sinking in the middle
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!
Don't have time for the brownies to cool down? Skip it - you just run the risk that your cut brownies will loose their shape.
The saltiness make these brownies perfect to serve with ice cream
Store brownies in room temperature, well covered in plastic, for up to 4 days
Freeze brownies to keep them for longer - they are good for at least 1 month