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Walnut and Dark Chocolate Brownies – Two Recipes

A doubly chocolatey treat, and two recipes to choose from, with optional ingredients, the choice of brownie recipe for a firm darker chocolate variety containing melted dark chocolate versus a slightly gooey brownie that uses only cocoa powder and needs no chocolate bars, both are tasty and delicious.  

Which option you prefer is your choice and with or without the nuts, walnut is my preference, but you could add your own favourite type of nut or chocolate chips if nuts aren’t for you. I always try to give alternative ingredients options such as dairy free, egg free or swap out the plain flour and use an alternative, ground almonds or gluten free flour could be an option for instance.  

Chocolate Brownies originate from America and have been popular dessert treats in the U.S and Canada since the first half of the 20th century after they first started being baked pretty much at the end of the 19th century, they are usually in squares and can be either cakey in texture or gooey depending on the density of the recipe. Additional ingredients have also been popular such as chocolate chips or nuts and can be frosted or have melted chocolate or even fudge chunks added on top it’s pretty much up to personal preference. Chocolate Brownies are a popular dessert, served warm and with cream or ice-cream.  There is a pale Brownie that is baked without chocolate, using vanilla essence or with white chocolate called a Blondie. Personally, I have never tried this variety, but it sounds tasty.

Ingredients for a slightly cakier version

450g 1lb Caster sugar or light brown sugar. (Or use an alternative sugar type.)

225g 8oz Unsalted Butter. (Dairy free option can be used if preferred.)

110g 4oz Plain/All purpose flour. (Exchange for a gluten free alternative or ground almonds if preferred.)

140g 5oz Dark chocolate

55g 2oz cocoa powder

20g of broken or crushed walnuts. (Can be omitted or changed to your preference of chocolate chip or fudge chunks.)

5 free range eggs or 2 ½ teaspoons of baking powder

Additional Chocolate bar and Walnuts to decorate

Method

Preheat the oven to 170c 350f Gas Mark 4

Prepare a square baking pan that is roughly 8×8 inch, 20x20cm or prepare a medium cake tin if a square one isn’t available. Lightly grease the pan and line with parchment.

Put a heatproof bowl over a pan of hot water, making sure the water isn’t touching the bowl, breaking up the chocolate into pieces and stirring until melted.

Add together the sugar, butter and melted chocolate together in a medium sized mixing bowl and beat together well for roughly a minute till light in colour before adding the eggs and then beat well again until well whisked and combined, at least another minute!

Sift together the flour, cocoa, salt and the baking powder if using as an alternative to egg.  

Fold the dry ingredients including the walnut or alternatives into the whisked mixture carefully avoiding too much agitation, the aim is to keep the air in the mixture, so add the dry ingredients gently and fold air in, not beat it out.  

Spoon the brownie mixture into the prepared pan evenly for an even flat finish when baked. Place on the top shelf of the oven.

Bake in your pre-heated oven for 20 mins, more if needed, timing can vary with ovens, so keep a close eye on the brownies. Remember they should still feel a little squishy when you take them out of the oven, the crackly top will develop as they cool.

Ready-to-eat-gooey-chocolate-brownies Walnut and Dark Chocolate Brownies – Two Recipes 

Recipe for a gooey Chocolate Brownie

150g 5oz Caster sugar or light brown sugar, again you can use an alternative.  

75g 3oz Unsalted butter or alternative.

1 Tablespoon of light olive oil or similar.

75g 3oz Cocoa powder.

75g 3oz Plain flour/all purpose flour or an alternative.

20g 1oz crushed or broken walnuts if using, or chocolate chips, fudge pieces. (Use more if wished.)

2 Large free-range eggs or 1 teaspoon of baking powder.

2 teaspoons of good quality vanilla essence.

Pinch of salt

Method

Preheat the oven to 170c 350f Gas Mark 4

Prepare a square baking pan that is roughly 8×8 inch, 20x20cm or prepare a medium cake tin if a square one isn’t available. Lightly grease the pan and line with parchment.

Add together the sugar, butter and oil together in a medium sized mixing bowl and beat together well for roughly a minute till light in colour before adding the eggs and vanilla then beat well again until well whisked and combined, at least another minute!

Sift together the flour, cocoa, salt and the baking powder if using as an alternative to egg.  

Fold the dry ingredients including the walnut or alternatives into the whisked mixture carefully avoiding too much agitation, the aim is to keep the air in the mixture, so add the dry ingredients gently and fold air in, not beat it out.  

Spoon the brownie mixture into the prepared pan evenly for an even flat finish when baked. Place on the top shelf of the oven.

Bake in your pre-heated oven for between 15 to 20 mins, timing can vary with ovens, so keep a close eye on the brownies. Remember they should still feel a little squishy when you take them out of the oven, the crackly top will develop as they cool.

Dark-Chocolate-brownies-served-with-ice-cream-and-walnut Walnut and Dark Chocolate Brownies – Two Recipes 

Once cooled enough, decorate using melted chocolate and or chocolate chips, walnuts, fudge or whatever you fancy, then cut into squares and enjoy! Serve as you please, but I love them warmed, and served with chocolate ice-cream. 😉

5/5 (2 Reviews)

Written by Janine Moore

Janine lives in Nottinghamshire with her husband and two youngest children. A love of animals and the countryside stems from a childhood living by the river Trent and spending hours watching the local wildlife.
Photography has been a hobby for many years and the camera is never far from her side.

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