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Nut Brownies

Desserts Cakes and Bakes Dishes for Special Occasions 90 min Medium 13 wyświetleń ~46.80 PLN - (0)
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Description

Classic, moist brownie with walnuts is an intensely chocolatey cake from American cuisine, valued for its dense, fudgy texture and shiny, slightly cracked crust. This recipe delivers a strong flavor of dark chocolate with the contrast of crunchy nuts, making it perfect for a New Year's Eve dessert buffet — it can be served on its own, with a scoop of vanilla ice cream, or with a cup of espresso. Brownies look impressive on a platter: dark, with visible nut pieces and a glossy surface that invites guests to try them. Thanks to simple ingredients and short baking times, preparation is relatively quick, and portioning is made easier with paper strips for lifting the cake out of the pan.

Składniki (11)

Servings:
12
  • Butter 200 g
  • Bitter chocolate 70% 200 g
  • White sugar 300 g
  • Egg 3 szt.
  • Wheat flour 100 g
  • Natural cocoa 40 g
  • Walnuts 150 g
  • 🌿 Przyprawy
  • Table salt 1 g
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Vanilla ice cream (for serving) 200 g
  • Coarse sea salt (for sprinkling) 2 g
💰 Szacowany koszt dania: ~46.80 PLN (3.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the butter and eggs out of the fridge 30 minutes in advance so they reach room temperature — this will make it easier to combine the ingredients. Weigh all the dry ingredients into separate bowls: 100 g of flour, 40 g of cocoa, 1 g of salt, and 300 g of sugar. Chop the walnuts into large pieces (not into powder) and set aside. Preheat the oven to 175°C (top-bottom) or 160°C with fan — this will take about 10-15 minutes.

Ingredients: Butter, Egg, Wheat flour, Natural cocoa, White sugar, Walnuts
Use an accurate kitchen scale. A sharp knife and a stable cutting board are best for chopping nuts. Preheat the oven before you start mixing to ensure a stable baking temperature.

Preparing the pan

2

Prepare a square baking pan measuring about 20x20 cm. Line the bottom and sides with parchment paper, leaving 2 cm overhanging the edge of the pan to make it easier to remove the baked brownie. Lightly grease the paper and the sides of the pan with a bit of butter (about 10 g) or use baking spray.

Ingredients: Butter
The best pan is 4-5 cm deep. If you are using a larger pan (e.g., 23x23 cm), the brownie will be thinner and will bake for a shorter time — watch it closely.

Chocolate and butter

3

Chop the dark chocolate into small pieces, cut the butter into cubes. Melt the butter and chocolate together in a water bath: pour 2-3 cm of boiling water into a larger pot, place a heatproof bowl with the chocolate and butter over it so that the bottom of the bowl does not touch the water. Stir slowly with a silicone spatula until the mixture is smooth and shiny — this will take 5-8 minutes. Do not allow the chocolate to steam (steam and water vapor can cause the chocolate to "seize"). Alternative: briefly melt in the microwave in 20-30 second intervals, stirring after each, until you achieve a uniform mixture.

Ingredients: Butter
Use a heatproof glass or metal bowl for the water bath. If you're using a microwave, monitor the temperature and stir to prevent the chocolate from burning. Excess steam will cause the chocolate to become lumpy — if this happens, strain it through a sieve and try to rescue it by adding a tablespoon of hot butter.

Dough

4

In a separate large bowl, crack the eggs (180 g, or 3 pieces) and add the sugar (300 g). Whisk with a hand whisk or mixer on medium speed for 2-3 minutes, until the mixture becomes slightly lighter and the sugar starts to dissolve — it is not necessary to achieve a fluffy foam, but the mixture should be smooth. Add vanilla extract (5 g), if using.

Ingredients: Egg, White sugar, Vanilla extract
Use a bowl with a capacity of at least 2 liters (to mix easily). If you are using a mixer, do not beat for too long, as the mixture may overheat; the goal is to dissolve the sugar and lightly aerate the mixture.
5

Pour the melted, slightly cooled chocolate-butter mixture into the egg-sugar mixture. Slowly pour it in while stirring with a silicone spatula or wooden spoon until the mixture is uniform. Do not mix too vigorously; the goal is to fully combine the ingredients without incorporating air.

Ingredients: Butter, Egg, White sugar
The chocolate mixture should not be hot — it should be warm (about 40-45°C). If you pour in very hot mixture, the eggs will curdle.
6

Sift 100 g of flour and 40 g of cocoa into a separate bowl, add 1 g of salt. Gradually add the dry ingredients to the wet mixture and gently mix with a spatula until combined — mix briefly, just until the dry flour spots disappear. Finally, fold in 120 g of chopped walnuts (saving some for sprinkling) and gently mix.

Ingredients: Wheat flour, Natural cocoa, Table salt, Walnuts
If you mix for too long, the dough may become tougher after baking. Use a wooden or silicone spoon; do not use a mixer at this stage.

Baking

7

Pour the mixture into the prepared pan, smooth the top with a spatula. Sprinkle with the remaining nuts and optionally gently sprinkle 2 g of coarse sea salt (optional) for contrast. Place in the preheated oven and bake at 175°C for 20-25 minutes. After 20 minutes, check every 2 minutes: the edges should be set and darker, the center slightly "soft" and springy — a toothpick inserted in the center should come out with a few moist crumbs, but not raw batter.

Ingredients: Walnuts, Coarse sea salt (for sprinkling)
Use a thermometer or watch visually: the brownie is perfect when the center is still slightly moist. Running a few minutes too long will cause the brownie to become dry and cakey. The best place is the middle rack of the oven.

Cooling and Slicing

8

Remove the pan from the oven and set it on a rack to cool for 60-90 minutes. The brownie must cool completely for the structure to stabilize. After cooling, use the protruding pieces of parchment paper to lift the cake out of the pan and place it on a board. To achieve even, clean slices, use a large sharp knife, dipping it briefly in hot water and wiping it with a dry cloth before each cut. Cut into 12 equal squares (e.g., 3 x 4).

Ingredients: Butter
Cooling is critical — cutting warm brownie will cause it to crumble and have uneven edges. If you're in a hurry, you can chill it in the fridge for 30 minutes, but no longer than 2 hours to avoid losing its softness.

Serving

9

Serve the brownie pieces on a tray, additionally decorated with a scoop of vanilla ice cream (200 g as a portion for 4 people - optional) and a mint leaf. For a New Year's buffet, arrange the pieces in a neatly laid row or on a cake stand, alongside halves of nuts and small labels with allergen information (nuts, eggs, milk).

Ingredients: Vanilla ice cream (for serving), Coarse sea salt (for sprinkling)
Additionally, you can add vanilla ice cream for a contrast of temperature and texture; if serving at a party, prepare tongs for serving so guests don't get their fingers dirty.

Storage

10

If you are not serving immediately, store the brownies in an airtight container at room temperature for up to 3 days. To extend freshness to 7 days, store in the refrigerator (remove 30 minutes before serving). You can also cut and freeze individual portions, layering with parchment paper between the pieces; baked brownies maintain good quality for up to 3 months in the freezer.

Before freezing, let it cool completely and label with the date. To reheat — 10-15 seconds in the microwave or 5-7 minutes in the oven at 160°C, until the inside is slightly warm.

Fun Fact

💡

Brownies as a dessert appeared in the USA at the turn of the 19th and 20th centuries — according to legend, it was created by accident when a cook forgot to add baking powder to the chocolate cake, resulting in the thick, chocolate slab we now know as a brownie.

Best for

Sylwester 2025 słodkie bufety przyjęcia domowe kawiarnie

Tips

🍽️ Serving

Serve at room temperature or slightly warmed with a scoop of vanilla ice cream and a cup of espresso. For an elegant touch, dust with a thin layer of cocoa or lightly sprinkle with powdered sugar, and a few sea salt crystals on top will enhance the chocolate flavor.

🥡 Storage

At room temperature in an airtight container for up to 3 days; in the refrigerator for up to 7 days (will retain moisture); frozen portions for up to 3 months. Thaw and let sit for 30-60 minutes before serving. For quick refreshing, heat in the microwave for 10-15 seconds or in the oven at 160°C for a few minutes.

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