An easy recipe for a delicious chocolatey treat, slightly gooey walnut and dark chocolate brownies that uses only cocoa powder and needs no chocolate bars, tasty and delicious.
I personally like the idea of topping the brownie with nuts, but the choice to go with or without the nuts is yours, walnut is my preference, but you could add your own favourite type of nut or chocolate chips if nuts aren’t for you. I always try to give alternative ingredients options like that.
Brownie origins
Chocolate Brownies originate from America and have been popular dessert treats in the U.S and Canada since the first half of the 20th century after they first started being baked pretty much at the end of the 19th century, they are usually in squares and can be either cakey in texture or gooey depending on the density of the recipe.
Chocolate Brownies are a popular dessert, served warm and with cream or ice-cream.
There is a pale Brownie that is baked without chocolate, using vanilla essence or with white chocolate called a Blondie. Personally, I have never tried this variety, but it sounds tasty.
Recipe for a gooey Chocolate Brownie
Walnut and Dark Chocolate Brownies Recipe
An easy recipe for a delicious chocolatey treat, slightly gooey walnut and dark chocolate brownies that uses only cocoa powder and needs no chocolate bars, tasty and delicious.
12
servings20
minutes15
minutes196
kcalIngredients
150 g 5oz Caster sugar or light brown sugar, again you can use an alternative.
75 g 3oz Unsalted butter or alternative.
1 Tablespoon light olive oil.
75 g 3oz Cocoa powder.
75 g 3oz Plain flour.
20 g 1oz crushed or broken walnuts if using, or chocolate chips, fudge pieces. (Use more if wished.)
2 Large free-range eggs or 1 teaspoon of baking powder.
2 teaspoons good quality vanilla essence.
Pinch salt.
Directions
- Preheat the oven to 170c 350f Gas Mark 4
- Prepare a square baking pan that is roughly 8×8 inch, 20x20cm or prepare a medium cake tin if a square one isn’t available. Lightly grease the pan and line with parchment.
- Add together the sugar, butter and oil together in a medium sized mixing bowl and beat together well for roughly a minute till light in colour before adding the eggs and vanilla then beat well again until well whisked and combined, at least another minute!
- Sift together the flour, cocoa, salt and the baking powder if using as an alternative to egg.
- Fold the dry ingredients including the walnut or alternatives into the whisked mixture carefully avoiding too much agitation, the aim is to keep the air in the mixture, so add the dry ingredients gently and fold air in, not beat it out.
- Spoon the brownie mixture into the prepared pan evenly for an even flat finish when baked. Place on the top shelf of the oven.
- Bake in your pre-heated oven for between 15 to 20 mins, timing can vary with ovens, so keep a close eye on the brownies. Remember they should still feel a little squishy when you take them out of the oven, the crackly top will develop as they cool.
Notes
- Additional ingredients are popular such as chocolate chips or nuts and can be frosted or have melted chocolate or even fudge chunks added on top it’s pretty much up to personal preference. Store in an air tight container once cooled and they will last for a few days.
Nutrition Facts
12 servings per container
Serving Size1 servings
- Amount Per ServingCalories196
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 6g 30%
- Sodium 0.2mg 0%
- Total Carbohydrate
23g
8%
- Dietary Fiber 1g 4%
- Sugars 17g
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
