Description
Deliciously rich and fudgy chocolate brownies loaded with chopped walnuts for a perfect crunch. These homemade brownies blend buttery sweetness with intense cocoa flavor and a hint of espresso powder for enhanced depth. Baked to perfection until the center is just set, they offer a moist, tender crumb that satisfies any chocolate craving.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 tablespoon oil (canola, vegetable, grapeseed, or coconut in liquid form)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¼ cups granulated sugar
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder (dark preferred)
- ¼ teaspoon salt
- 2 teaspoons espresso powder (optional)
Add-ins
- 1 cup chopped shelled walnut halves
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to ensure easy removal of the brownies.
- Cream Sugar and Butter: In a large mixing bowl, use a hand mixer on high speed to combine the softened butter, oil, and granulated sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Lower the mixer speed to low and add the eggs and vanilla extract. Mix until everything is just combined, ensuring not to overmix.
- Incorporate Dry Ingredients: Gradually add the flour, unsweetened cocoa powder, optional espresso powder, and salt to the wet ingredients. Mix on low speed until the batter is smooth, light, and airy.
- Add Walnuts: Roughly chop the walnuts, setting aside a handful for topping. Gently fold the remaining walnuts into the brownie batter using a spatula, ensuring they are evenly distributed.
- Transfer Batter to Pan: Pour the batter into the prepared pan and spread it out evenly with a spatula. Sprinkle the reserved walnuts over the top for extra texture and presentation.
- Bake Brownies: Place the pan on the top rack of the preheated oven. Bake for 25 to 30 minutes or until the center no longer wobbles when gently shaken. Optionally, sprinkle sea salt or pink Himalayan salt on top immediately after baking.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper, and slice into 9 or 16 pieces according to your preference.
Notes
- Using espresso powder is optional but adds a richer chocolate flavor.
- Make sure the butter is softened, not melted, for best creaming results.
- Allow brownies to cool fully before slicing to prevent crumbling.
- Sprinkle a pinch of sea salt on top before baking for a delicious sweet-salty contrast.
- Walnuts can be substituted with pecans or omitted for nut-free brownies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
