Another brownie post, I know, I’ve made one before. These are delicious and they are on the road to a flourless cake that I keep meaning to get to. These only have 1/2 cup of flour, and really, could probably have done without any at all, with a few adjustments. We’ve been making a lot of brownies around Mom’s house lately, with a house full of women, chocolate is a necessity. I love walnuts in brownies, I feel they add some awesome texture, but also take away any overdose of sweetness, they balance them out. This recipe is Alton Brown’s. I love that man and his recipes are always great, this one is no exception. These are pretty dark-chocolate tasting, so if that’s not your cup of tea, try the other recipe.
Rich Walnut Brownies
Adapted from Alton Brown’s.
INGREDIENTS
- 4 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, melted
- 1 1/4 cups cocoa
- 2 tsp vanilla
- 1/2 cup flour
- 1/2 tsp salt
- 3/4 cup broken walnuts
INGREDIENTS
- Preheat the oven to 350°F. Butter and flour a 13 x 9-inch pan.
- In a large bowl, beat the eggs at medium speed until fluffy and light yellow.
- Add both sugars, beat well.
- Add remaining ingredients, and mix to combine, making sure to have a smooth batter (except for the walnuts).
- Pour the batter into your pan, smoothing the top.
- Bake for 30-35 minutes. Brownies are done when a toothpick inserted into the centre comes out clean.
- Let cool before eating.
Whisking by hand and butter for melting.
Two sugars worth of tastiness.
