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.
½ cup flour, 5 tablespoon cocoa powder, 1 teaspoon vanilla sugar, ¾ teaspoon baking powder, 1½ teaspoon fine table salt
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.
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.
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. Add it with the butter.
Eggs: I use 3 pretty large eggs - if they are very small you can add a fourth
Flour: I use all purpose flour
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.
Walnuts can be swapped for a different type of nut - macadamias, pecans hazelnuts and almonds all work great. You can also make them entirely without nuts.
Unsweetened cocoa powder: Unsweetened is key for the right flavor
Tips & tricks
Sift the dry ingredients to avoid clumps
Don't over mix the batter or the brownie might sink 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 in room temperature, covered in plastic, for up to 4 days
Freeze walnut brownies and they will be good for at least 1 month