Brownies Recipe
These rich, fudgy brownies are the perfect blend of deep chocolate flavor and chewy texture, with a crackly top and crunchy walnuts tucked inside. Simple pantry ingredients come together in one bowl, making this the ultimate go-to dessert for chocolate lovers and casual bakers alike.
Equipment
- 9x9-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 9x9-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.