There’s something universally comforting about a brownie—dense, chocolatey, and just the right kind of indulgent. I first had a version baked over an open flame at a tiny café in Kyoto, where the chef added miso for umami depth, and it changed the way I approached dessert forever.
This recipe is rooted in classic technique—think bain-marie chocolate melting and precise flour folding—but pared down for the home kitchen. The result? A crackly top, a fudgy center, and a hint of espresso that deepens the chocolate like a rich Italian affogato.
You’ll find that each square has the spirit of an American diner and a whisper of European patisserie. Whether served warm with sweet cream butter (a Southern twist) or cooled and cubed like petit fours, these brownies travel well, taste better the next day, and invite a little creative flair every time.
What Makes This Recipe Special?
- I first baked these during a long weekend in the Smoky Mountains, where the altitude made me play with temperature and timing—turns out, it gave the brownies an extra chewy edge readers might love recreating.
- These brownies fit into my lifestyle as a go-to crowd-pleaser—no need for fancy tools, just a good spatula, a whisk, and one big bowl.
- Over time, I’ve swapped out the butter for olive oil and added tahini or orange zest when I wanted to lean into Mediterranean flavors—it’s endlessly adaptable.
- One unexpected perk? They’re rich enough to satisfy with a small portion, which made them my secret weapon during a mindful eating phase.
- And the best part? They taste like a warm hug—with a little espresso and dark chocolate giving every bite that “just one more” feel.
Brownies Recipe
Equipment
- 9×9-inch baking pan
- Aluminum foil
- Cooking spray
- Medium saucepan
- Mixing bowls
- Whisk
- Spatula
- Sifter or fine mesh strainer
Ingredients
- 1¼ cups all-purpose flour
- 1½ cups unsalted butter
- 1 lb chopped walnuts
- 3 cups white sugar
- 2 tsp vanilla extract
- 1¼ cups unsweetened cocoa powder
- 1 tsp salt
- 7 eggs, beaten
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×9-inch baking pan with foil and spray it with cooking spray.
- In a medium saucepan over medium heat, melt the butter and stir in the sugar until it dissolves.
- Take the pan off the heat.
- Slowly pour the warm butter mixture into the beaten eggs while whisking constantly to avoid scrambling, and continue whisking until fully incorporated.
- Stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt, then add this dry mixture to the wet ingredients, mixing just until combined.
- Fold in the chopped walnuts.
- Spread the batter evenly into the prepared pan.
- Bake for 45 to 50 minutes, or until the brownies are set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Avoid overbaking.
Notes
- Use room temperature eggs to prevent curdling when mixing with the warm butter.
- For extra flavor depth, add a teaspoon of instant espresso powder with the cocoa.
- Swap walnuts with pecans or chocolate chips for a twist.
| Nutrition | Value |
| Calories | 378kcal |
| Carbohydrates | 35g |
| Fibre | 3g |
| Fat | 26g |
| Protein | 6g |
| Cholesterol | 85g |
Variations To Help You Customize This Dish!
- Double Chocolate Delight – Stir in ½ cup of chocolate chips or chunks for gooey pockets of melted chocolate in every bite.
- Nut-Free & Kid-Friendly – Omit the walnuts entirely and add colorful sprinkles or mini marshmallows to make them fun and allergy-friendly.
- Salted Caramel Swirl – Drizzle caramel sauce over the batter before baking, then swirl with a knife for a sweet-salty twist.
- Espresso Infused – Add 1 teaspoon of instant espresso powder to the dry ingredients for a rich mocha flavor that enhances the chocolate.
- Spiced Up – Mix in ½ teaspoon of cinnamon and a pinch of cayenne pepper for a subtle, warming kick.
