Chocolate Chip Walnut Brownies
Indulge in these rich and fudgy Chocolate Chip Walnut Brownies, the perfect treat for any occasion!
Equipment
- Oven
- Mixing bowls
- Whisk
- Spatula
- Baking pan (9x13 inch)
- Parchment Paper
Ingredients
- 1 cup unsalted butter 2 sticks
- 8 ounces semi-sweet chocolate coarsely chopped
- 3 ounces unsweetened chocolate coarsely chopped
- 1 cup granulated white sugar plus 2 tablespoons
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup coarsely chopped walnuts or more
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over low heat, combine the coarsely chopped semi-sweet chocolate, unsweetened chocolate, and unsalted butter. Stir frequently until melted and smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and eggs until thick and pale, about 2-3 minutes.
- Stir in the vanilla extract and the slightly cooled chocolate mixture until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Gently fold the dry ingredients into the chocolate mixture, being careful not to overmix.
- Fold in the coarsely chopped walnuts and semi-sweet chocolate chips until evenly distributed.
- Line a 9x13 inch baking pan with parchment paper, pour in the brownie batter, and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack for at least 15 minutes, then lift out using the parchment overhang and cool completely before cutting into squares.
Notes
- For a richer flavor, try using high-quality chocolate.
- Substitute walnuts with pecans or almonds for a different crunch.
- Store in an airtight container to keep brownies fresh for up to a week.