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Welcome to The Toasty Kitchen! I want to share the first recipe that I conquered when I started baking from scratch, my Dark Chocolate Walnut Brownie Recipe.
Brownies are practically a foolproof baked good. Because they use simple ingredients, most casual bakers will already have what they need on hand. You’re going to love my dark chocolate walnut brownies because they are rich, dense, and decadent – everything a brownie should be.
You will want to use dutch cocoa because it really amps up the deep chocolate flavor. Walnuts are a nice, crunchy compliment – a must for any brownie in my opinion! If desired, you can substitute walnuts with another nut, more chocolate chips, or omit them completely.
If you’re a brownie fan, I suggest my Milk Chocolate Frosted Brownies – if you have a sweet tooth, that is! You may want to half of omit the frosting if you’re looking for a less rich dessert.
I also love these Chocolate Brownie Trees with Mint White Chocolate Drizzle during the holidays. Aren’t they so sweet and festive? The tree shape is surprisingly easy to make.
Once your batter is poured, sprinkle a few walnuts and chocolate chips on top. They will give the bars more visual appeal.
What is your favorite brownie mix in? Try your favorite nuts, white chocolate chips, or even some toffee chips.
Dark Chocolate Walnut Brownies
- 1/2 cup unsalted butter melted
- 1/2 cup white sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup all purpose flour
- 1/2 cup dutch cocoa
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/2 cup walnuts chopped
- 2 tablespoons mini chocolate chips
- 2 tablespoons walnuts chopped
- Preheat oven to 350°.
- Grease an 8x8 square baking pan or line with parchment and set aside. If lining pan, leave some hanging over the edges to easily pull brownies from the pan once cooled.
- In a large mixing bowl, combine melted butter, sugars, and vanilla. Beat in eggs.
- In a separate bowl, sift together dry ingredients - flour, cocoa, and salt. Slowly stir dry ingredients into egg mixture until combined.
- Stir in chocolate chips and walnuts (or other mix-ins of your choosing).
- Pour into 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
- Optional - sprinkle two tablespoons each of the walnuts and chocolate chips on the top of the brownie batter before baking.
- Bake for 20-24 minutes, then test with a toothpick for doneness. Insert toothpick into the center of the pan. If toothpick comes out with wet batter, the brownies are not done. Continue checking every 2 minutes. If toothpick comes out with a few crumbs, then the brownies are done.
- Place brownies onto a wire rack and allow to cool completely before cutting and enjoying.
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