Walnut Brownie

Ingredients

• 200 g Baking chocolate (52% cocoa) (cut into pieces to facilitate melting)
• 125 g Unsalted butter (at room temperature or melted in the microwave)
• 90 g Granulated sugar or brown sugar
• 50 g Type 45 flour (sift to avoid lumps)
• 3 pcs Eggs (medium size, at room temperature)
• 1 pinch Salt
• 3 g Baking powder (just a small pinch, optional)
• 1 sachet Vanilla extract (or vanilla sugar) (about 5 ml)
• 100 g Walnuts (halves) coarsely chopped (can be lightly toasted for more flavor)

Instructions

1. Prepare the workstation

   Gather all ingredients, measure them and preheat the oven to 180 °C.

   Time: PT5M

2. Chop the walnuts

   Cut the walnut halves into coarse pieces using a knife or break them with your hands.

   Time: PT2M

3. Melt butter and chocolate

   Place the diced butter and chocolate in a microwave‑safe bowl. Heat for 30 s, stir, then repeat until a smooth mixture is obtained.

   Time: PT2M

4. Whisk eggs, sugar, salt and vanilla

   In a large bowl, whisk the eggs with the sugar, pinch of salt and vanilla extract until the mixture lightens and becomes frothy.

   Time: PT2M

5. Fold in flour and baking powder

   Add the sifted flour and baking powder to the egg‑sugar mixture, then gently mix for 30 s.

   Time: PT1M

6. Combine melted chocolate

   Pour the melted butter‑chocolate mixture into the bowl and fold until a homogeneous batter is achieved.

   Time: PT2M

7. Add the walnuts

   Fold the chopped walnuts into the batter, distributing them evenly.

   Time: PT1M

8. Prepare the pan

   Line the pan with parchment paper, allowing the edges to overhang for easy removal.

   Time: PT2M

9. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the surface with a spatula. Gently tap the pan on the countertop to release air bubbles.

   Time: PT1M

10. Bake

    Place the pan in the oven and bake for 20 minutes at 180 °C. Check doneness by inserting a knife tip: it should come out with a few moist crumbs.

    Time: PT20M

    Temperature: 180°C

11. Cool and cut

    Allow the brownie to cool completely in the pan (about 10 minutes), then unmold and cut into squares.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Baking chocolate (52% cocoa): 70% dark chocolate, semi-sweet chocolate
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Granulated sugar or brown sugar: brown sugar, cane sugar
• Instead of Type 45 flour: all-purpose flour
• Instead of Eggs: commercial egg replacer
• Instead of Baking powder: baking powder
• Instead of Vanilla extract (or vanilla sugar): vanilla bean, vanilla sugar
• Instead of Walnuts (halves) coarsely chopped: almonds, hazelnuts, pecans

Equipment Needed

• Oven
• 27 × 18 cm rectangular pan
• Parchment paper
• Mixing bowl
• Whisk (or electric mixer)
• Rubber spatula
• Chef's knife
• Cutting board
• Microwave
• Kitchen scale or measuring cup

Critical Steps — Do Not Skip

• Melt butter and chocolate until a smooth mixture is obtained
• Whisk eggs with sugar to achieve a foamy texture
• Do not over‑mix after adding chocolate to avoid a dense brownie
• Baking: monitor the time to achieve the desired texture

Chef Tips from the Video

• Use high‑quality chocolate (at least 50% cocoa) for a rich flavor.
• Melt the chocolate in short intervals to avoid overheating.
• Beat the eggs at room temperature for better volume.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individual squares and freeze up to 2 months.

Room temperature: At room temperature, the brownie keeps up to 1 day maximum.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated; bake the next day.
• Walnuts can be toasted ahead of time and stored in an airtight jar.