These brownies are very intensely chocolate-y! They’re perfect for people who love chocolate and don’t want a very sweet dessert. If you are allergic to walnuts, you can substitute pecans.
Classic Walnut Brownies
From Baking: From My Home to Yours by Dorie Greenspan
Yield: 8″ x 8″ pan of brownies
5 tablespoons unsalted butter or margarine
4 oz bittersweet or semisweet chocolate
2 oz unsweetened chocolate
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder (optional)
1/4 teaspoon salt
1/3 cup all-purpose flour
1 cup chopped walnuts
- Preheat oven to 325ºF. Line a 8″ x 8″ baking pan with foil and grease the foil.
- Cut butter into several pieces, and coarsely chop the chocolate. Combine them in a non-stick saucepan and heat over low heat on the stove. Stir constantly until the butter and chocolate just melt and mix together.
- Remove saucepan from heat. With a whisk or wooden spoon, stir in the sugar. The mixture will look grainy.
- Stir or whisk in eggs, vanilla, and espresso powder (if using). Stir in salt and flour.
- Using the wooden spoon or a rubber spatula, fold in walnuts.
- Scrape batter into baking pan, smooth the top, and bake for 30-35 minutes. The top will look dull and a knife inserted in the center will come out clean.
- Cool to room temperature. Invert the pan of brownies onto a rack and remove foil. Re-invert brownies onto a cutting board and cut into 16 squares using a sharp knife.