Chewy Walnut-Chocolate Chip Brownies

Lately, I really needed a chocolate boost to make it through some studying for exams next week. But I also wanted something simple and easy to make, with lots of energy-boosting chocolate in every bite. Instantly, I thought of brownies. Dark, rich and supremely chocolatey, these are a favorite in my family!
Enough said. If you like walnuts, you know that walnuts+chocolate are a great combination. The slight bitterness of the walnuts offsets the sweetness of the brownie itself, making it a wonderful, not-too-sweet treat but still packs that intense chocolate flavor in. This brownie is great served cold or warm, when it’s cold it hardens up, when it’s warm you can smell the chocolate in the brownie! I don’t have much to say today, I’ve got a cold and my head is aching like nothing else. Process photos are below, I really tried to capture the texture of the brownies so that you could gauge what it might seem like, I really hope you can see!
Oh my God, I’m so tired…























And…I know I went slightly overboard with the walnut and the chocolate chips. I was feeling funky so I didn’t measure anything and just piled it on there! But it was so packed with flavor in every bite it was absolutely amazing. You could leave the walnuts and chocolate chips out if you wanted, just leave it plain, or add MORE to the brownies if you want a sugar rush! I’m going to do that the next time I feel down and depressed, or when I just need a sugar rush for inspiration.

Recipe for Chewy Walnut-Chocolate Chip Brownies below 🙂

3/4 cup of butter (or 6 ounces, 170 grams)
170 grams of semisweet chocolate chips
3/4 cup of all-purpose flour
1/3 cup of unsweetened cocoa powder
3 large eggs
3/4 cup of white sugar

And optional:
Chocolate chips
Toasted walnuts

Preheat your oven to 355 F° or 180 C°, and cut out a square of parchment paper or aluminum foil and line your 8×8 inch or 20×20 cm square pan for ease of removing.

Melt butter and chocolate chips over a double boiler with simmering water, not touching the hot water, or microwave to melt, stirring occasionally. Leave it to cool to room temperature while you work on the other ingredients.

Whisk the sugar and eggs together at high speed until they look really pale, thick and about double its original volume, it should take about five to eight minutes, depending on your mixer.

Gently fold the melted butter and chocolate into the sugar and egg mixture together in a figure eight motion. You don’t want to knock out the air you whisked in the eggs and sugar!

Sift your cocoa and flour over the now mottled brown mixture and again, gently fold in the dry ingredients.
Now you can add in anything you want or just leave it plain chocolate.

Pour the mixture into your prepared pan, scrape out every little bit and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Check at 30 minutes, if it’s not done, check again at 35. You don’t want to overbake the brownies!

Run a flat edge spatula around the edges of the pan and invert or lift out the brownies. Dust with confectioners sugar, and you have a wonderful, chewy and chocolatey brownie! Enjoy!
*Next week’s recipe will be even more decadent than this one, stay tuned!


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