Home delivery
Contact us
Your account

E-mail article     Print view

Double Chocolate Walnut Brownies

Makes 24 large brownies

Nothing beats a chewy, chocolate brownie. Hot from the oven with a scoop of vanilla ice cream, it's a decadent dessert. Cold, the next day, it's the perfect afternoon snack. With extra chocolate bits and toasted walnuts, these brownies are my all-time favorite. Walnut oil in place of some of the butter adds an extra dimension, but what makes brownies great is getting them done to perfection — not too cake-like, not too gooey. Testing brownies for doneness can be tricky; a toothpick inserted in the center does not come out clean. Look instead for a subtle cracking on the surface of the batter around the edges of the pan.

1/2 cup butter plus 1/4 cup toasted walnut oil

2 cups (12 ounces) semisweet chocolate chips

1 ½ cups brown sugar

3 eggs

1 teaspoon vanilla extract

¾ cup flour

½ cup unsweetened cocoa powder

¾ teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

1 cup lightly toasted walnuts, chopped

1. Grease a 13-by-9-inch baking pan, then line the pan with baker's parchment or aluminum foil, leaving a 2-inch overhang on both ends. Preheat the oven to 350 degrees.

2. Melt the butter and walnut oil with the 2 cups of chocolate chips in a heavy saucepan over medium heat, stirring regularly until smooth. Remove from heat, then stir in the brown sugar, eggs and vanilla.

3. In a mixing bowl, whisk together the flour, cocoa and salt and add this mixture all at once to the chocolate mixture. Fold in the remaining chocolate chips and the toasted walnuts.

4. Spread the batter in the prepared pan and bake until the brownies are set and just beginning to crack around the edges, about 20 minutes.

5. Cool the brownies in the pan. Use the parchment or aluminum foil pan liner to lift the brownies out of the pan before slicing. Cut into 24 squares.

Greg Atkinson, 2007