Chocolate brownies with walnuts

9 servings

40 minutes

Chocolate brownies with walnuts are an iconic dessert of American cuisine that originated in the late 19th century. Their dense, velvety texture and rich chocolate flavor combine with crunchy nuts to create the perfect balance of density and tenderness. Due to their simplicity in preparation and the availability of ingredients, brownies have become popular worldwide. This dessert is perfect for cozy family evenings as well as festive occasions. It is served with vanilla ice cream, fresh berries, or simply with a cup of strong coffee. Chilled brownies develop an even richer flavor while their soft center remains moist and chewy. They are best stored at room temperature wrapped in plastic wrap to maintain freshness. This treat captures the hearts of sweet lovers from the very first bite!

Energy value per serving

• Calories: 510.5
• Proteins: 8.4g
• Fats: 35.3g
• Carbohydrates: 40.3g

Ingredients

• Butter: 175 g
• Dark chocolate 70%: 145 g
• Sugar: 175 g
• Chicken egg: 4 pc
• Wheat flour: 140 g
• Walnuts: 145 g

Cooking steps

1. Wash the nuts, spread them in a single layer on baking paper, and roast in the oven at 150 degrees (about 20 minutes).

   Required ingredients:

   • Walnuts: 145 g

2. Preheat the oven to 180°C. In a 24*24 cm square pan, place 2 strips of baking paper in a cross pattern, leaving the edges hanging over the pan, and grease the bottom and sides with butter.

   Required ingredients:

   • Butter: 175 g

3. Melt the chocolate in a water bath and let it cool slightly. The chocolate should be slightly warm when you start mixing it with other ingredients.

   Required ingredients:

   • Dark chocolate 70%: 145 g

4. In a mixer, beat the butter until soft and creamy, then add the chocolate. Gradually add the eggs, sugar, flour, and nuts one by one.

   Required ingredients:

   • Butter: 175 g
   • Dark chocolate 70%: 145 g
   • Chicken egg: 4 pieces
   • Sugar: 175 g
   • Wheat flour: 140 g
   • Walnuts: 145 g

5. Spread the dough in the mold and smooth the surface with a silicone spatula.

6. Bake for 20-25 minutes at 180°C. The result should be: a dry surface with a firm crust, and moist dough inside (check with a toothpick or knife).

7. After baking, the cake should sit in the mold for about 30 minutes, then using the edges of the parchment paper, remove it from the mold and let it cool for another 30 minutes. Cut the cake into equal squares.

8. Store at room temperature, in a container or wrapped in plastic wrap.