Equipment
- 8x8-inch (20x20 cm) baking pan
- Parchment paper
- Medium saucepan (can also be used as your mixing bowl)
- Silicone spatula or whisk
- Measuring cups and spoons
Ingredients
- 1 cup 227 g unsalted butter
- 3/4 cup 64 g Dutch-process cocoa powder
- 1 teaspoon pure vanilla extract
- 1 1/4 cups 250 g packed light brown sugar
- 1/2 cup 100 g granulated white sugar
- 3 large eggs room temperature
- 3/4 cup 90 g all-purpose flour
- 1/2 teaspoon 3 g salt
- 1/2 cup 85 g semisweet or bittersweet chocolate chips (optional)
- 1 cup 103 g chopped walnuts divided (3/4 cup for batter, 1/4 cup for topping)
Instructions
Brown the Butter:
- In a medium saucepan, melt 1 cup (227 g) of unsalted butter over medium heat. Stir frequently until golden brown bits form at the bottom (about 10-15 minutes). Remove from heat.
Make the Batter:
- While the butter is still warm, stir in 3/4 cup (64 g) cocoa powder, 1 1/4 cups (250 g) brown sugar, and 1/2 cup (100 g) white sugar until fully combined.
- Let the mixture cool slightly, then stir in 3 large eggs, one at a time, and 1 teaspoon vanilla extract. Mix until smooth.
- Fold in 3/4 cup (90 g) all-purpose flour and 1/2 teaspoon salt until just combined. Gently fold in 3/4 cup (77 g) chopped walnuts and, if using, 1/2 cup (85 g) chocolate chips.
Top and Bake:
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/4 cup (26 g) chopped walnuts evenly over the batter.
- Bake for 25-35 minutes, checking for doneness at 25 minutes with a toothpick. Look for moist crumbs for fudgy brownies.
Cool and Serve:
- Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Slice and serve!
Notes
- Use a Toothpick Test for Doneness: Insert a toothpick into the center around 25 minutes. Look for moist crumbs, not a totally clean toothpick, to ensure fudgy, dense brownies.
- Allow the Brownies to Set: Let them cool in the square pan for at least 15 minutes before cutting. For even neater squares, refrigerate them briefly after cooling.
- Easy Removal with Parchment Paper: Lining the pan with parchment paper ensures an easy lift-out, so you get clean cuts without brownie bits sticking to the sides of the pan.
- Store in an Airtight Container: Keep these rich brownies fresh by storing them in an airtight container at room temperature for up to three days, or wrap them well in plastic wrap and freeze for longer storage.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!