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    Accueil » Recipes » Snacks and desserts » Cakes

    Classic fudge walnut brownie

    Publié le : Dec 5, 2022 · Modifié le : Nov 14, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    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!

    Pieces of walnut brownie stacked on top of each other.

    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
    • 🥚 Ingredients
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️ Storage / freeze
    • 🍫Other chocolate treats
    • 📖 Recette

    💙 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...
    Zoom in on a slice of brownie stacked on top of two others.

    🥰 Chef's tips

    1. 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.
    2. Use eggs that have been at room temperature for at least 1 hour. Personally, I never keep my eggs in the fridge.
    3. 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.
    4. Don't overmix after adding the flour: once you've incorporated it and it's gone, stop.
    5. 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.
    6. 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.
    7. 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...
    8. 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.
    9. Run your knife under hot water before cutting the brownie to ensure a perfect cut.

    💡 Frequently Asked Questions

    Why doesn't my brownie have a shiny crust?

    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.

    Pieces of walnut brownie stacked on top of each other, with a glass of milk.

    ❄️ 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

    • Quick and easy chocolate soufflés
    • Best chocolate hazelnut spread
    • The best chocolate cake

    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

    Zoom sur une part de brownie empilée sur deux autres.
    5 d'1 vote

    Classic fudge walnut brownie

    Decadent, this melt-in-the-mouth brownie with walnut chips has an intense chocolate taste that's impossible to resist!
    Servings 9 portions
    Prep Time 15 minutes mins
    Cook Time 23 minutes mins
    Total Time 38 minutes mins

    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
    Metric - US Customary

    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.
    Author: Marie Compain
    Course: Cakes, Snacks and desserts
    Cuisine: American
    Keyword: comforting, delicious, fudge
    Régime: Vegetarian

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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