I am a brownie fanatic and have lots of brownie recipes, but this is one I reach for quite often. They are crisp on the outside and chewy on the inside, with that extra bite of nuts. In fact, these brownies meet the definition of a classic brownie, and may be the best you’ve ever had!
INGREDIENTS
1 cup all-purpose flour
¼ cup Dutch-process cocoa powder
¾ teaspoon fine sea salt
8 ounces semi-sweet chocolate, divided
1 cup granulated sugar
¾ cup unsalted butter
½ cup packed dark brown sugar
3 large eggs
1 cup walnuts, coarsely chopped
1 teaspoon vanilla extract
METHOD
Preheat oven to 350. Line a 13×9” metal baking pan with parchment paper allowing 2 inches to hang over on all sides. Lightly coat parchment paper with cooking spray. Whisk together the flour, cocoa and salt in a small bowl. Set aside.
Melt butter and 5 ounces of chocolate together over very low heat, stirring with a spatula until smooth. Remove from heat and add granulated and brown sugar. Mix until combined. Add eggs and vanilla extract and whisk them into mixture with a fork.
Use the fork to incorporate about half of the flour mixture. Add remaining flour mixture and then the chopped walnuts.
Transfer the batter to prepared pan and smooth top. Roughly chop remaining 3 ounces chocolate and sprinkle over top of batter. Bake in preheated oven 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool brownies on a wire rack for 2 hours. Using parchment, remove brownies from pan. Cut into squares. Store at room temperature in an airtight container for up to 2 days.
Recipe by Mary