"The dessert I desire most is a good brownie. And these are really good fudgy brownies.
To me, a good brownie has this paper thin crinkly top, is fudgy with a deep chocolate flavor and a silky smooth texture… and with crunchy nuts. I realize that what constitutes a good brownie varies tremendously from person to person. Some like it cakey, some like it moist, some dense and chewy or meltingly tender. It’s honestly a mixture of preferences and not one brownie will be able to stand up to everyone’s needs.
However, that being said, these brownies tick all the right boxes for me, they’re a taste and texture lover’s dream and satisfy any chocolate fix out there. Rich and gooey loaded with chopped walnuts, a nice bite and a decent chocolate melt to it.
I used coconut oil in the recipe, you can substitute this for unsalted butter. Happy baking!"
Fudgy Brownies with Walnuts
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- Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 12
Recipe Card
ingredients
- 3/4 cup (190 grams) coconut oil
- 4 ounces (120 grams) bittersweet chocolate
- 3 eggs
- 1/3 cup (60 grams) sugar
- 3/4 cups (160 grams) brown sugar
- 3/4 cup (90 grams) flour
- 3/4 cup (70 ounces) cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons espresso powder
- pinch of salt
- 7 ounces (200 grams) chopped walnuts
Method
Step 1
In a small saucepan, add coconut oil. On low heat, melt the coconut oil, turn off the heat and stir in the chocolate until melted and glossy.
Step 2
Place the eggs and sugar in a large bowl, beat with an electric hand mixer until pale and fluffy, 2-3 minutes.
Step 3
Sift in flour and cocoa powder, whisk very well. Add melted chocolate, vanilla extract, salt and espresso powder. Whisk until smooth and combined, try not to over mix the batter. Stir in the chopped walnuts.
Step 4
Pour batter into prepared dish. Bake for 25-30 minute. Remove from the oven and allow to cool completely! Enjoy.
Step 5
Preheat the oven to 350°F. Line an 8×8 inch pan with parchment paper.