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Deliciously decadent, this melt-in-the-mouth brownie with crunchy walnut chips has an intense chocolate taste. Forget supermarket brownies, this baked American cake is impossible to resist. Ideal for sharing as a snack, you'll quickly adopt it - trust me!
If you like chocolate, you'll love the Brookie, a pastry that's half cookie and half brownie, or this 3-ingredient French chocolate mousse.
Table des matières
💙 Why you'll love it
- It's so easy to make!
- With all my advice, it can't be beaten.
- It's deliciously decadent and comforting.
🥚 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Dark chocolate - fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
- Cocoa powder: unsweetened Dutch-processed
- Brown sugar: never substitute white sugar. Since it's less refined, it's what gives the brownie its ultra-soft, melt-in-the-mouth texture.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Cornstarch.
- Baking soda: to make the brownie even fluffier.
- Butter: unsalted.
- Vegetable oil: I recommend walnut or hazelnut oil.
- Flour: use all-purpose flour
- Nuts: I use pecan nuts, but you can replace them with hazelnuts, walnut kernels, etc...
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Use eggs that have been at room temperature for at least 1 hour. Personally, I never keep my eggs in the fridge.
- Pour the chocolate/butter mixture over the egg/brown sugar mixture, not the other way round, as this will cook the eggs and ruin the texture of your brownie.
- Don't overmix after adding the flour: once you've incorporated it and it's gone, stop.
- For the mould: use a steel mould and not glass (the latter conducts heat much less evenly). Its size also affects cooking: mine is 8x8x2 inches.
- Take the time to fold the baking paper you'll be putting in the pan properly: if it's badly folded, the heat won't move properly and the baking won't be even.
- Make sure you respect the baking time : once out of the oven, the brownie continues to bake in its tin until it is completely cold. If you increase the cooking time, it will be overcooked...
- Wait until the brownie is cold before cutting: I know, it's frustrating, but it's only when it's cold that it gets its final texture. Some even say it tastes better the next day.
- Run your knife under hot water before cutting the brownie to ensure a perfect cut.
💡 Frequently Asked Questions
After many tests, I discovered several reasons for this:
- the eggs and sugar were not blended enough.
- the chocolate/butter mixture was not hot enough when added to the sugar/egg mixture.
❄️ Storage / freeze
To store this walnut brownie, place in an airtight container at room temperature for 4 to 5 days. Don't put it in the fridge: it will harden considerably.
To freeze: once completely cold, cut into slices and place in a freezer bag with the date. You can keep it for about 3 months. To defrost, place in the fridge overnight and return to room temperature the following day.
🍫Other chocolate treats
If you make this Brownie, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Classic fudge walnut brownie
Ingredients
- 5,3 oz dark chocolate minimum 50% cocoa (150g)
- 1,2 oz cocoa powder unsweetened Dutch-processed (35g)
- 4,4 oz brown sugar (125g)
- 2 large eggs at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 4,4 oz unsalted butter (125g)
- 1 tablespoon vegetable oil I recommend walnut oil
- 3,5 oz pecans (100g)
- 2 oz all-purpose flour (55g)
- 1 pinch fine salt
Instructions
- Preheat your oven to 345°F/175°C in natural convection/high and low static heat mode. Melt the chocolate and butter in a saucepan over low heat. Meanwhile, mix the eggs and brown sugar with an electric mixer for 3-4 minutes.
- Add the hot chocolate to the eggs, stirring constantly.
- Then add the oil, bicarbonate, salt and cornstarch, and mix. Add the cocoa and crushed pecans and mix again.
- Finally, add the flour and mix (not too much: as soon as the flour is incorporated, stop mixing).
- Lightly butter your baking tin, then line it with parchment paper, pressing down with your fingers so that it takes the shape of the tin.
- Place the mixture in the tin and bake for 22-23 minutes for a melting brownie (a little longer if you like it more baked, but don't forget that it will continue to bake when removed from the oven).
- Leave to cool in the tin for at least 2 hours before cutting.
Notes
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Cooking times may vary slightly from oven to oven.
- To store this walnut brownie, place in an airtight container at room temperature (not in the fridge) for 4 to 5 days.
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