Walnut brownies

Name: Walnut brownies
Ingredients: 4 eggs; 200 g sugar; 200 g butter; 150 g dark baking chocolate; 1 teaspoon vanilla or almond extract; 30 g shelled walnuts; 80 g flour; 7 g baking powder; 3 chocolate squares

Dessert - Walnut brownies by Geta H. - Recipia

Walnut brownies bake for 20 minutes at 180°C and have a dense center with a thin crust on top. Melted chocolate and butter make the batter rich, while the walnuts and cold chocolate pieces come through in every square. I choose dark chocolate that isn’t too bitter, so its flavor doesn’t overpower the walnuts. Preparation: 20 minutes. Cooking: 24 minutes. Resting: 30 minutes. Total time: 74 minutes. Servings: 8. Approximately 490 kcal and 7 g protein per serving.

Ingredients

4 eggs
200 g sugar
200 g butter
150 g dark baking chocolate
1 teaspoon vanilla or almond extract
30 g shelled walnuts
80 g flour
7 g baking powder
3 chocolate squares

Preparation

1. Beat the eggs with the sugar for about 4 minutes, until you have a pale mixture. 2. Melt the butter in a small saucepan over low heat for 4 minutes. Add the chocolate broken into pieces and stir until completely melted. You can also do this in a double boiler. 3. Take the saucepan off the heat and gradually pour in the eggs, stirring constantly. Add the vanilla or almond extract. 4. Break the walnuts into small pieces and mix them with the flour and baking powder. Gradually fold the mixture into the chocolate mixture, gently whisking until smooth. 5. Grease the pan with a little of the measured butter. Chop the cold chocolate squares with a knife and scatter them over the batter. Bake at 180°C for 20 minutes, until the top is set and the center is still slightly soft. 6. Leave the brownie to cool in the pan for about 30 minutes.

Notes

Keep the brownie covered in the fridge for up to 3 days; let it sit at room temperature for a little while before cutting, since the butter firms up when cold. You can replace the walnuts with 30 g hazelnuts; the allergens remain gluten, nuts, dairy and eggs. Serve the squares with vanilla ice cream, which goes well with the dense center. A square pan of about 20 × 20 cm keeps the layer fairly thick; if using a wider one, check the brownie earlier. If the walnuts are already toasted, break them into larger pieces so they stay crunchy. For dark chocolate, one with 50-60% cocoa keeps the bitterness in check without changing the sugar.