I’ve been watching the news recently, and it’s kind of getting scary out there. We have a hot summer—40C plus. The humidity is killing us. Kids don’t want to get out. It’s supposed to be summer weather, but oh no… there is no way I’m sending the kids out to the beach in this weather. So, we are surviving on cold drinks and ice cream. The kids seem to have a license to drink these treats without permission. But it’s so hot, mama!! I’ve made more homemade ice creams this summer than ever before. A jug of juice and flavored water always encourages the kids to drink more. Ah well, I also made these walnut brownies recently, and they turned out so good that I knew I had to share them with you. If you like walnuts, you must try this recipe. As kids, my mom always put walnuts in brownies. In fact, I grew up thinking brownies must have walnuts. Over the years, I realized you can add so many other things to brownies, too.
About these brownies
They are melt-in-the-mouth delicious. They are made with real couverture chocolate and cocoa powder for added chocolate richness. You won’t find a brownie recipe more simple, easy, and effortless than this. The combination of walnuts and chocolate is a thing on its own. You either love it or hate it. I know Ziv’s dad is not a big fan of walnuts, so I use pecans when I make these for him. If you are ever invited to a dinner or party and need to bring something, make these. Everyone will think you are a master baker. The recipe uses cornstarch as the thickening agent, so it’s also naturally gluten-free. Have you ever met a brownie recipe you did not like? I must say I am very touchy about this subject. For me, it has to be moist on the inside, and I mean moist—not soft, gooey kind of moist. You should be able to cut a slice.
Ingredients and substitutes
Chocolate – Don’t get me started on this because you know how I feel about chocolate. The quality of chocolate you use in your brownies is what you will taste. This is it! You don’t have to buy an expensive brand, but please use good-eating chocolate. No baking chocolate and no compound chocolate. If you are going to indulge, make it count. Sugar—You can add white sugar, but trust me when I say that brown sugar adds that chocolate fudge quality. Cocoa powder—You can never have enough chocolate, can you? This just enhances the flavor of chocolate even more. I always use regular Dutch-processed chocolate. Butter—I prefer to use unsalted butter so I can control the quantity of salt in my recipe. Yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe. Eggs—Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, one large egg weighs between 50 and 60 grams.
Step-by-step instructions
Preheat the oven to 160 C / 320 F. Grease and line an 8-inch square baking pan with parchment paper. Chop the walnuts into small pieces. In a bowl, combine cornstarch, cocoa powder, and salt – and set aside. In a microwave-safe bowl, melt the chocolate and butter. Add sugar. Stir a minute until the sugar is almost melted and chocolate is barely warm. Next, add the eggs, one at a time, mixing each egg well before adding the next one. Add vanilla extract. Followed by the cornstarch and cocoa mixture – and combine well. Lastly, add the chopped walnuts, saving a few to sprinkle on the top. Pour into the prepared baking pan. Sprinkle remaining walnuts on top. Bake for about 30 to 35 minutes or until the brownie is cooked but still slightly moist in the center. Cool it thoroughly before you cut it into squares. Enjoy!
Six tips to make the perfect brownie
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