Triple Chocolate Walnut Brownies
Equipment
- hand or stand mixer with a paddle attachment
- rubber spatula
- 8 X 8 baking pan
- cooking spray or butter for greasing
- mixing bowl
- small sauce pan
Ingredients
- 1/2 cup unsalted butter
- 6 oz dark chocolate
- 1/4 cup dark cocoa powder
- 1 tsp vanilla extract
- 2 tbsp brewed coffee
- 1/2 tsp kosher salt
- 3/4 cup all-purpose four
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 2 large eggs
- 1 cup chopped walnuts, or other nuts of your choice
Instructions
- Preheat the oven to 350 degrees.
- Spray (or butter) an 8-inch baking dish with non-stick cooking spray and line it with parchment leaving an overhang on two sides. Spray/butter the parchment as well.
- Whisk the flour and cocoa powder together in a small bowl and set aside.
- In a heatproof bowl, set over (not in) a saucepan of simmering water, combine the butter, 4 oz of chocolate, vanilla, coffee, and salt. Heat stirring occasionally, just until melted.
- Remove the chocolate from the heat and add the sugars, and mix until well combined.
- Lightly beat the eggs and then add them to the chocolate and sugar mixture, mixing them until they are well combined.
- Fold in the flour and cocoa mixture until just combined.
- Toss the remaining chopped chocolate with a teaspoon of flour and fold into the batter.
- Spread the batter evenly in the prepared baking pan and top with chopped nuts.
- Bake until a toothpick inserted in the center comes out with some moist crumbs, 30-35 minutes.
- Remove baked brownies from the oven and cool completely in the pan.
Notes
*Bakers Notes
For very clean-cut brownies, refrigerate for a couple of hours to firm up and wipe the knife after each cut.
This recipe can easily be doubled or tripled without any adjustments in the measuring - simply double/triple all the ingredients and bake in a larger pan. For a double recipe, use a 9x13 pan. For a triple recipe, use a half sheet tray or a pan that is approximately 18x13.