Dark Chocolate Nut Brownies

Ingredients

• unspecified N/A Unsalted butter (cut into small cubes for even melting)
• unspecified N/A Dark chocolate (70% cocoa) (chopped into pieces)
• unspecified N/A Cocoa powder (unsweetened)
• unspecified N/A All‑purpose flour (sifted)
• unspecified N/A Walnuts (roughly chopped)
• unspecified N/A Pecans (roughly chopped)
• unspecified N/A Chocolate chips (semi‑sweet) (adds extra chocolate pockets)
• unspecified N/A Eggs (large, room temperature)
• unspecified N/A Vegetable oil (neutral flavor)
• unspecified N/A Vanilla extract (pure extract preferred)
• pinch N/A Salt (enhances flavor)
• unspecified N/A Brown sugar (packed)

Instructions

1. Melt butter and chocolate

   Place the butter and chopped dark chocolate in a saucepan over low heat. Stir continuously until fully melted and smooth.

   Time: PT5M

   Temperature: low heat (approx. 90°C)

2. Add cocoa powder

   Remove the saucepan from the heat and whisk in the cocoa powder until the mixture is homogeneous.

   Time: PT2M

3. Cool chocolate mixture

   Let the chocolate‑cocoa mixture sit at room temperature until it is no longer hot to the touch.

   Time: PT10M

4. Chop nuts

   Roughly chop the walnuts and pecans with a knife or kitchen shears.

   Time: PT5M

5. Combine dry ingredients

   In a large mixing bowl, whisk together the flour, chopped nuts, and chocolate chips.

   Time: PT3M

6. Prepare wet mixture

   In a separate bowl, crack the eggs, add the yolks, vegetable oil, vanilla extract, pinch of salt, and brown sugar. Beat with the electric mixer until the mixture is light and fluffy.

   Time: PT5M

7. Incorporate dry into wet

   Gradually fold the dry ingredient mixture into the wet mixture, stirring until just combined.

   Time: PT3M

8. Add chocolate base

   Fold the cooled chocolate‑cocoa mixture into the batter until evenly distributed.

   Time: PT2M

9. Prepare pan and pour batter

   Line the rectangular baking pan with parchment paper. Transfer the batter into the pan and spread it evenly with a spatula.

   Time: PT3M

10. Bake

    Preheat the oven to 180°C. Bake the brownies for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

    Time: PT30M

    Temperature: 180°C

11. Cool and cut

    Allow the brownies to cool completely in the pan (about 30 minutes). Then lift the parchment paper, transfer to a cutting board, and cut into squares.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted butter: margarine, coconut oil
• Instead of Dark chocolate (70% cocoa): semi‑sweet chocolate, bittersweet chocolate
• Instead of Cocoa powder: Dutch‑processed cocoa
• Instead of All‑purpose flour: gluten‑free flour blend
• Instead of Walnuts: almonds, hazelnuts
• Instead of Pecans: macadamia nuts, cashews
• Instead of Chocolate chips (semi‑sweet): chopped dark chocolate
• Instead of Eggs: egg replacer, flaxseed egg
• Instead of Vegetable oil: melted butter, canola oil
• Instead of Vanilla extract: vanilla bean paste
• Instead of Salt: sea salt
• Instead of Brown sugar: white sugar + molasses

Equipment Needed

• Saucepan
• Whisk
• Electric hand mixer
• Mixing bowl (large)
• Mixing bowl (medium)
• Spatula
• Rectangular baking pan (approx. 9x13 in)
• Parchment paper
• Oven
• Cooling rack (optional)
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Melt butter and chocolate over low heat without burning.
• Cool the chocolate‑cocoa mixture before folding into the batter.
• Do not over‑mix after adding flour.
• Bake for the correct time; under‑baking yields soggy brownies, over‑baking makes them dry.

Chef Tips from the Video

• Use high‑quality 70% dark chocolate for the best flavor.
• Toast the chopped nuts lightly for extra aroma before adding them.
• For a glossy top, sprinkle a thin layer of sea salt just before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day in a sealed container.

Make-Ahead Tips

• Brownies keep well refrigerated; bake a day ahead and serve at room temperature.
• Freeze individual squares for quick desserts; reheat briefly in the microwave.