Chocolate and Walnut Brownie Recipe

Looking for a decadent and rich dessert to satisfy your sweet tooth? Our Chocolate and Walnut Brownie recipe will definitely to do the trick! Perfectly fudgy with a crunchy texture from the chopped walnuts, and a hint of salt to balance the sweetness of the chocolate, these brownies really are a crowd-pleaser. We bake these at least once a month and the recipe turns our perfectly every time!

Recipe Substitutes

1. Eggs: You can substitute eggs with applesauce, mashed bananas, yogurt, silken tofu, or a commercial egg replacer. Use 1/4 cup of any of these substitutes for 1 egg.
2. Butter: You can substitute butter with margarine or vegetable oil. Use 1 cup of margarine or 3/4 cup of vegetable oil for 1 cup of butter.
3. Sugar: You can substitute sugar with honey, maple syrup, or agave nectar. Use 3/4 cup of any of these substitutes for 1 cup of sugar, and reduce the amount of liquid in the recipe by 2-4 tablespoons.
4. All-purpose flour: You can substitute all-purpose flour with whole wheat flour, spelt flour, or gluten-free flour. Use the same amount of the substitute flour as you would use for all-purpose flour.

Ingredients

• 200g (1 1/2 cups) all-purpose flour
• 50g (1/2 cup) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 170g (6 oz) unsalted butter, melted and cooled
• 200g (1 cup) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 100g (3.5 oz) walnuts, roughly chopped
• Flaky sea salt, for sprinkling (optional)

Method

1. Preheat your oven to 350°F (180°C) and line a 9-inch (23cm) square baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a separate large bowl, whisk together the melted butter and granulated sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition.
5. Stir in the vanilla extract.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared baking pan and smooth out the top.
9. Sprinkle the top with a pinch of flaky sea salt.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the brownies to cool in the pan for 10 minutes before removing them from the pan and placing them on a wire rack to cool completely.
12. Cut the brownies into squares and serve. Enjoy!

Love chocolate? Click here for our Healthy Iced Chocolate Cream and Fresh Raspberry Brownies