Walnut Brownies

Why this recipe works

• Just 7 ingredients. Pantry staple baking ingredients and no flour or flour alternatives either.
• Ready in 30 minutes. And that’s if you want slightly cakier brownies! If you want them super fudgy, they only take 25 minutes.
• Incredible texture. You get the crinkly tops, crisp edges, and gooey middles. The addition of the crunch from the nuts are a bonus.

Ingredients needed

I often get asked how to add walnuts to brownies or brownie mix, and it is as easy as adding chocolate chip or other mix-ins!

• Cocoa Powder. A good quality unsweetened cocoa powder provides an extra richness and delicious chocolate flavor. For a darker taste, I like to use dark cocoa powder (sometimes referred to as black cocoa powder).
• Sugar. I used white sugar, but brown sugar or coconut sugar will also work. The latter two will yield a more gooey middle.
• Salt. Just a pinch to balance out the sweet flavors.
• Tapioca Flour OR Corn Starch. This is needed to help hold the brownies together, as there is no flour in it. You can substitute this for arrowroot if needed.
• Chocolate chips. I like using dark or semi-sweet chocolate chips, but milk chocolate will also work. You can also add an extra 1/2 cup to fold through the batter before baking.
• Eggs. Room-temperature eggs are preferred over refrigerated ones.
• Unsalted butter. Room-temperature butter is best, as it will melt much better with the chocolate. You CAN substitute this for coconut oil.
• Walnuts. Unsalted, raw walnuts are best. Be sure to roughly chop them to ensure they are evenly distributed.

How to make walnut brownies

What I love about this recipe is just how close they taste to something from a boxed mix- no one will know they were made from scratch.

Step 1- Mix the dry ingredients. In a small bowl, sift the cocoa powder and cornstarch to avoid any clumps.

Step 2- Melt the chocolate. In a small saucepan, combine your butter with chocolate chips and on low heat, warm up until melted. Whisk together until combined and glossy. Remove from the heat.

Step 3- make the brownie batter. Stir in the sugar, then add in the eggs, one at a time. Add the rest of the ingredients and mix very well until you are left with a thick, glossy mixture. Fold through your walnuts.

Step 4- Bake. Pour your brownie batter to a greased baking pan and bake for 26-28 minutes, or until a skewer comes out ‘just’ clean from the center.

Step 5- Cool and slice. Remove brownies from the oven and allow to cool in the pan completely before slicing into pieces.

Tips to make the best recipe

• Do not overbake the brownies, as they will continue to bake as they cool down in the pan. I like to remove them from the oven once the edges are firm and the toothpick test leaves a few moist crumbs.
• You MUST whisk the eggs before adding the other ingredients. This ensures evenly baked brownies and ensures they cook and rise correctly.
• Always use the middle rack of the oven to bake brownies as they receive even heat distribution from both the top and bottom, which in turn yields super fudgy brownies.
• I sometimes like to add a frosting to the top but that is completely optional.
• If you like some other textures in the brownies, swap out half the walnuts with pecans, peanuts, or almonds.

Storage instructions

To Store. Brownies are best stored in the fridge to avoid spoiling and ensure freshness. Place brownies in a sealable container and place in the fridge for up to 7 days.

To Freeze. Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Ingredients

• • ▢1 tablespoon cocoa powder
  • ▢3 tablespoons corn starch Can substitute for arrowroot powder or Tapioca starch
  • ▢1/2 teaspoon salt
  • ▢3/4 cup sugar
  • ▢6 tablespoons butter Can substitute for coconut oil
  • ▢8 ounces chocolate chips
  • ▢2 large eggs
  • ▢1 cup walnuts roughly chopped

Instructions

• • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a small bowl, sift your cocoa powder and cornstarch to avoid any clumps in the batter. Add the salt.
  • In a small saucepan, add your butter and chocolate. On low heat, heat the butter and chocolate until melted and glossy. Remove from heat.

• Moving quickly, add your sugar and whisk very well, until combined. Add the eggs, one at a time, and mix well into the mixture. Add your dry ingredients and mix until the batter is no longer grainy and smooth. Fold through your walnuts.
• Transfer your brownie mixture to the lined pan. Top with extra brownies and bake for 26-28 minutes, or until a toothpick comes out just clean from the center.
• Remove from the oven and let the brownies cool completely before slicing.