Chocolate and nut brownies

Name: Chocolate and nut brownies
Ingredients: 4 eggs; 100 g sugar; 120 g butter; 150 g dark chocolate; vanilla essence (if you don't have it; use 1 packet of vanilla); 200 g walnuts; 200 g flour; 1/2 packet baking powder; FOR GLAZE: 100 g dark chocolate; 30 g butter

Dessert - Chocolate and nut brownies by Laura N. - Recipia

Chocolate and Walnut Brownies On days when I want something simple to make, but substantial enough for dessert after a meal, chocolate and walnut brownies are always on the list. This recipe doesn’t have complicated steps. The hardest part is waiting for the glaze to cool, if you have the patience. I’ve tested it several times – it’s the kind you make when you need something sweet and filling quickly. Quick info Total time: about 45-55 minutes (including cooling the glaze) Preparation time: 15 minutes Baking time: 15-20 minutes (depending on the oven) Servings: 12-16, depending on how you cut Difficulty: easy Recipe type: homemade dessert, suitable for ordinary days or when you have guests Ingredients 4 eggs 100 g sugar 120 g butter 150 g dark chocolate (for the batter) vaniila extract (or a packet of vanilla sugar, if you don't have extract) 200 g walnuts 200 g flour 1/2 packet baking powder For the glaze: 100 g dark chocolate 30 g butter Preparation method 1. Preheat the oven to 180°C so it’s hot at the right time. Line a rectangular baking tray with parchment paper – this helps with removing the cake later. 2. Melt 120 g of butter and 150 g of dark chocolate (pieces) in a double boiler. Stir gently, just enough to combine without burning. Once melted, remove from heat and let cool slightly. 3. In a large bowl, beat the eggs with the sugar. You can use a mixer or a whisk; the important thing is to combine them into a slightly frothy mixture, but don’t overbeat. 4. Pour the melted butter and chocolate mixture over the eggs and sugar. Mix well, then add the vanilla extract or vanilla sugar. 5. Fold in the walnuts. I leave them whole or just broken into large pieces, without chopping too much – this way the texture remains more interesting. 6. Sprinkle the flour and baking powder over the mixture. Mix everything with a spatula or wooden spoon, just until you no longer see dry flour. 7. Pour the batter into the prepared tray, leveling it with a spatula. Bake in the oven for 15-20 minutes. It’s important not to leave them too long – the surface should be firm, but the middle still soft if you press lightly. 8. Remove the tray and let cool enough not to crumble when cutting. 9. For the glaze, melt 100 g of dark chocolate with 30 g of butter, also in a double boiler. Stir until glossy. Once the glaze has cooled slightly (it shouldn’t be warm, but not hard either), spread it over the brownies. 10. Let the glaze set, then cut into squares or rectangles. Why I make this recipe often This recipe doesn’t require many dishes to wash. The ingredients are basic and easy to find. The brownies last a few days, and the combination of chocolate and walnuts is filling and goes well with coffee or for packing. Tips and variations Tips Don’t leave the brownies in the oven too long – if overbaked, they come out dry. The walnuts can be left larger; the texture will be more interesting than if finely chopped. The glaze spreads more easily if the brownies are completely cold. Substitutions You can use peanuts instead of walnuts, but the texture and taste will be different. If you don’t have vanilla extract, a packet of vanilla sugar is enough for added flavor. You can use milk chocolate instead of dark, but the result will be sweeter and softer. Variations Add some raisins or dried cranberries to the batter if you want a sweet-sour contrast. You can add a teaspoon of instant coffee dissolved in a little hot water to the glaze for a slightly bitter note. If you prefer not to glaze, sprinkle powdered sugar after the brownies have cooled. Serving ideas Cut small, these brownies are great for packing or on festive platters. They are also good with a scoop of ice cream if you want to make a quick dessert for guests. Sometimes I cut them into different shapes for kids, using cookie cutters, after they have cooled and the glaze has set. Frequently asked questions 1. Do I have to use a double boiler to melt the chocolate and butter? A double boiler prevents the chocolate and butter from burning, so it’s the safest method. If you’re impatient, you can try the microwave in short bursts, but be careful not to overheat. 2. What type of tray is recommended for brownies? A classic rectangular tray, 20x30 cm or something similar, works best. If you use a smaller tray, they will come out thicker and may need a few extra minutes in the oven. 3. How do I know if they’re done without drying them out? Check at 15-18 minutes. A toothpick inserted in the middle should come out with a few moist crumbs, not clean, but also not with raw batter on it. 4. Can the glaze be omitted? Yes, they can be served without glaze, in which case powdered sugar on top is enough for a nice appearance. 5. Can the brownies be frozen? Yes, they can be frozen, preferably unglazed, in airtight containers. When thawing, the texture remains acceptable, but the glaze may become dull. Nutritional values (estimated, per serving – 1/16 of the tray) Calories: approximately 220 kcal Protein: 4 g Fat: 14 g Carbohydrates: 18 g Values vary depending on the ingredients used, but the cake is quite dense in calories, especially due to the walnuts, butter, and chocolate. Storage and reheating The brownies store well for 3-4 days in a covered container at room temperature. There’s no need to refrigerate them unless it’s very hot in the house. The glaze holds up at room temperature, but if it’s warm it can become soft. Reheating isn’t necessary, but if you want to serve them warm, a few seconds in the microwave helps melt the glaze. If stored longer, they can dry out slightly at the edges.

Preparation

Melt the butter and dark chocolate in a bain-marie. In a bowl, mix the eggs with the sugar. Add the melted butter and chocolate along with the vanilla. Add the nuts, flour, and baking powder. Mix well until the dough is homogeneous. Place the dough in a rectangular baking tray lined with parchment paper. Put the tray in the preheated oven at 180 degrees for about 15 - 20 minutes, depending on the oven. Melt the dark chocolate and butter in a bain-marie. Once the glaze has cooled, pour it over the cake.

Chocolate and nut brownies

Preparation

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