Mouth-watering and delicious Walnut Brownies.
These fudgy walnut brownies are pure indulgence – rich, gooey, and so irresistible you’ll want to eat every last crumb. They’re wonderfully easy to make yet taste like something special, with the crunch of brain-boosting walnuts and the depth of dark chocolate – two of the top foods for brain health. Made with real butter, one of the best natural fats, instead of chemical seed oils, these brownies are not only delicious but also made with wholesome ingredients you can feel good about.
Ingredients:
- 150g (¾ cup) butter (unsalted is best)
- 200g (1 cup) dark chocolate (or chocolate chips)
- 250g (1¼ cups) sugar (white or a mix of white + brown for extra fudginess)
- 2 large eggs
- 1 tsp vanilla essence
- 90g (¾ cup) plain flour
- 30g (⅓ cup) cocoa powder (unsweetened)
- ½ tsp salt
- 100g (1 cup) walnuts, roughly chopped
Method:
- Preheat oven to 180°C (350°F). Line a 20x20cm (8x8 inch) tin with baking paper.
- Melt butter + chocolate together in a heatproof bowl (microwave in 20-second bursts or use a pot over low heat). Stir until smooth.
- Whisk in sugar, then add eggs and vanilla. Mix until glossy and thick.
- Sift in flour, cocoa, and salt. Gently fold until just combined – don’t overmix.
- Stir in walnuts (reserve a few for sprinkling on top).
- Pour batter into the prepared tin. Smooth the top and sprinkle extra walnuts.
- Bake 25–30 minutes until the edges are set but the centre is still slightly soft (a skewer should come out with a few moist crumbs, not wet batter).
- Cool completely in the tin before cutting into squares for the fudgiest texture.
Tips for maximum fudginess:
- Use good quality chocolate – it makes all the difference.
- Don’t overbake! They continue to cook as they cool.
- Chill in the fridge for 1–2 hours after cooling if you like extra dense brownies.
