Walnut & Chocolate Brownies – Fudgy and Indulgent
Discover these ultra-fudgy brownies that melt with pleasure! A simple and quick recipe, perfect to satisfy all your cravings for indulgence. They combine the intensity of dark chocolate with the generosity of crunchy walnuts, for an irresistible result. In just a few minutes of preparation, you'll get a convivial dessert or a perfect snack for tea time. Their slightly moist center and dense texture make them exceptional brownies. These homemade delights keep perfectly and are always a hit with young and old alike. Follow our tips to successfully make these must-have sweet treats!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat your oven to 180°C (350°F). Line a 20x20 cm square pan with parchment paper, leaving overhang for easy removal.
- 2
Melt the chocolate and butter together using a double boiler or microwave (in 30-second bursts, stirring in between). Mix until smooth and homogeneous, then let cool slightly.
- 3
In a large bowl, quickly whisk the eggs, sugar, and vanilla extract until the mixture is homogeneous. There's no need to beat the eggs until fluffy, just combine them.
- 4
Pour the warm chocolate mixture over the egg-sugar mixture. Stir gently until you get a smooth and uniform texture.
- 5
Sift the flour and cocoa powder directly into the bowl, then gently fold them in with a spatula. Mix just enough to avoid lumps, without overworking the batter. Add the chopped walnuts, reserving a handful for the top.
- 6
Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle the reserved walnuts on top for a crunchy and visual effect. Bake for 22–28 minutes. The center should remain slightly fudgy: check by inserting a knife blade, which should come out with a few moist crumbs but not completely wet.
- 7
Let the brownies cool completely in the pan before unmolding. Use the parchment paper overhang to lift the cake, then cut it into regular squares.
- For ultra-fudgy brownies, watch the baking time closely and remove them from the oven as soon as a knife inserted comes out with a few moist crumbs. A slight under-baking ensures a fudgy texture. You can replace the walnuts with almonds, hazelnuts, or chocolate chips. Add a pinch of sea salt on top after baking to intensify the sweet-salty flavors, or a teaspoon of instant coffee in the chocolate-butter mixture to enhance the cocoa aroma. Do not overmix the batter after adding the flour to keep a dense texture. Store in an airtight container at room temperature for up to 3 days.
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