- Dish type
- Chocolate traybakes
If you are a chocolate lover you will like this brownie recipe. It has a lot of chocolate in it.
29 people made this
- 225g butter
- 110g baking chocolate
- 400g sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 125g plain flour
- 175g chopped walnuts
- 170g chocolate chips
MethodPrep:15min ›Cook:40min ›Extra time:5min › Ready in:1hr
- Melt butter and baking chocolate in a medium size saucepan over moderate heat. Remove from heat.
- Preheat oven to 180 C / Gas 4.
- Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time, beating well after each addition; stir in vanilla. Stir in flour until thoroughly combined. Stir in 2/3 of the walnuts.
- Spread into greased 20x30cm tin. Combine remaining walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. Bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. Cool completely in tin on wire rack. Cut into slices or squares.
Reviews & ratingsAverage global rating:(27)
Reviews in English (23)
by MISTY IN GOTHENBURG
I followed the recipe exactly, but after letting them cool I realized they were just a blob of thick buttery chocolate mush in the pan. I even tried baking them again, in case they could be saved somehow, but they just remained mushy. Is there too much butter in the recipe? What a waste of time and ingredients!!!-15 Dec 2003
I have found a new brownie recipe. I brought them in to the office for a birthday and have had 3 requests for the recipe. Next, I'm going to try adding a chocolate liqure for a more decadent flavor!-19 Mar 2003
When I make these brownies I print out several copies of the recipe....I always have severalpeople ask for a copy. Most often heard, 'bestbrownie I have ever had'-07 Dec 2001
Double Chocolate Chunk Walnut Brownies
Soft, rich chocolate and walnut packed Double Chocolate Chunk Walnut Brownies are calling your name
If you are a chocolate lover then these brownies are for you. I don&rsquot know if it&rsquos just me, but I love to add lots and lots of chocolate (okay, maybe I do get carried away..) to my brownies. These brownies are extra chocolate and extra special because :
1: I used both chocolate chips and chunk pieces
2: I added 4 eggs to give the brownies the extra moistness
3: I added some walnut, well, just because walnuts are amazing in brownies.
As complicated as this recipe may sound it&rsquos very easy to put together. It literally takes 10 minutes, and it&rsquos a small batch recipe, only making about 9 bars in an 9-inch pan. After all, we are all busy aren&rsquot we. These brownies are perfect for the chocolate lover in your life, in my case, Me.
Heat the oven to 350°. Line a 9-inch x 13-inch baking pan with parchment paper and lightly spray with a nonstick pan coating.
In a large bowl, sift in the flour, sugar, cocoa powder and baking powder, then stir to combine.
In a second medium bowl, whisk together the vegetable oil, eggs and vanilla extract. Fold the egg mixture into the flour mixture until combined but not over mixed. Fold in the chocolate chips and walnuts. Spread the batter into the baking pan. Bake until a tooth pick inserted into the center comes out with small crumbs, about 20 minutes. Remove from the oven and allow them to cool completely on a baking rack before serving.
Double Chocolate Walnut Brownies
2 cups (12oz Package) of Nestle® Toll House® Semi-Sweet Chocolate Chips
1 stick of butter
1-1/4 cup flour
1 cup sugar
1 tsp vanilla extract
1/4 tsp baking soda
3/4 cup chopped walnuts
- Preheat oven to 350°
- Grease 13x9x2-inch pan
- In a medium sized bowl whisk flour and baking soda together, and set aside
- Melt 1 cup of chocolate chips and the stick of butter together over a double boiler on low heat. Stir until silky smooth
- Remove from heat
- Stir in the 3 eggs, one at a time
- Stir in sugar and vanilla extract
- Now combine dry ingredients with wet ingredients
- Stir in the rest of the chocolate chips, and the nuts
- Spread evening onto prepared pan
- Bake 18-22 minutes
- Cool 30 minutes before cutting
Do not use high heat when melting chocolate chips and butter in the double boiler. Excessive heat will cause the chocolate to seize up, and it's difficult to get it back to liquid form. Be patient, melt it low and slow!
Double chocolate fudge brownies – with and without walnuts
Our favorite fudge brownies got an extra helping of chocolate chunks and a sprinkling of walnuts to make these delectable Double Chocolate Fudge Brownies.
Ah, the great brownie debate. With or without nuts? Whichever side you’re on, you likely take a fairly firm stance on the matter. In making a batch of Double Chocolate Fudge Brownies to share with colleagues I wanted to keep both parties happy. The easiest solution? Just sprinkle them on top before baking. This allowed me to control how many brownies were studded with gorgeous walnut pieces and how many were left bare. Me? I prefer my brownies plain, but that extra handful of chocolate is always welcome.
Anyone who has worked with me professionally knows that I am not above bribery in the workplace. I am also a firm believer that hard work should never go unnoticed just because someone is ‘doing their job.’ I have always baked regularly for colleagues to boost morale and show appreciation for hard work and long hours. After making the switch to working remotely, I don’t bake nearly as often for my colleagues as I used to, but I still get a few care packages out when I can.
Cookies and brownies are excellent items for shipping as they’re sturdy enough to make the trip and have a decent shelf life. When a colleague was wrapping up a long and tedious project I joked that I was not above bribery to finally get it done. A quick mention that walnut brownies were her sweet of choice and I suddenly found myself in the kitchen coming up with these Double Chocolate Fudge Brownies.
Making brownies for multiple preferences is easy when you bake walnuts on top instead of mixing them in and you could use this trick for pleasing the masses with any controversial ingredient. This recipe is crowd pleaser unless someone just doesn’t like brownies, but we couldn’t friends anyway. More brownies for me!
I have some tips for shipping baked goods that I shared previously, but I’ll also let you know how I ensured these beauties arrived in one piece. I used two small bakery boxes to separate the brownies based on nut content. For added presentation and easy serving, I placed each brownie square in a standard size greaseproof cupcake liner.
For extra care while shipping, I lined the bottom of each box with a sheet of parchment paper cut down to size, nestled six brownies in the bottom of the box, topped with another sheet of parchment paper and a second layer of brownies. A final sheet of parchment paper was placed on top before closing up the boxes and sealing them in large ziplock freezer bags. This helps keep the brownies fresh and the boxes from popping open during transit. The two boxes were packed in a larger shipping box and padded with tissue paper. Just two days later confirmation was received that the brownies arrived safely and were enjoyed by all.
Looking for a sweet way to say ‘thank you’ to a friend or colleague? Give our Double Chocolate Fudge Brownies a try – they’re guaranteed to show someone you think they’re the best!
Brownie Walnut Chunk Cookies
So I was originally going to share this recipe in mid September as part of a “cookie week” I’m planning for Sally’s Cookie Addiction release. (September 11th – 15th… all cookie recipes… get ready. ) Upon 1 bite… and I legit mean 1 bite… I knew it would be wrong… no, *a crime* to make you wait any longer than necessary to taste these ridiculously rich gems.
And chocolate desserts, of any kind, usually aren’t my weakness! You know that! I would blame pregnancy cravings, but in reality… these brownie cookies are just REALLY DARN GOOD.
I know what you’re thinking. What’s the point of a brownie… cookie? Why not just have a brownie? Or a cookie? Why both? WELL WELL WELL. Let me lay my thoughts on ya.
I’m a brownie edge person. They have all the chewy texture. The center brownies are cool and all, but each bite is the same. They’re gooey and fudgy, but where’s the *bite*? Some folks (maybe you!) crave a consistent texture from edge to center but I don’t. I want a fudgy texture with a hefty side of chew.
But why a brownie… cookie? Well, when you bake brownies as cookies, you get the best of both worlds. A super chewy edge and that familiar soft fudge-like center everyone loves. Brownie cookies > brownies. (A bold statement. )
This recipe stems from an older recipe on my website: death by chocolate peanut butter chip cookies. I based the recipe off of an America’s Test Kitchen recipe a few years ago. This time, I subbed a little cocoa powder for flour. I found that this teeny tiny increase in cocoa powder gave the brownie cookies an even deeper chocolate flavor (of course). And for that cocoa. Remember the difference between natural cocoa and dutch-process cocoa? Things are pretty important when we use baking soda (BASE) in the recipe as natural cocoa (ACID) reacts with it. However, it’s not that big of a deal when using baking powder (like today) because the recipe doesn’t need that extra acid (from natural). I know it’s confusing. Basically, today, we can use either dutch-process or natural in the brownie cookies.
Cookies are delicious chemistry.
Speaking of chocolate. The base of this recipe is… pure chocolate! You’ll melt down 8 ounces of the good stuff and mix it right into the dough. So just like how any ordinary cookie recipe begins by creaming butter and sugar together… but we’ll also add melted chocolate. I like to use a quality chocolate from the baking aisle like Ghirardelli or Baker’s. The melted chocolate paired with brown sugar and eggs creates a remarkably moist center. Just want you center-brownie-lovers crave!
“Indulgent” doesn’t even cover it.
“Excessively decadent” is more like it.
Because texture clearly rules all, I threw in a generous amount of walnuts. If you have an extra few minutes, give the chopped walnuts a quick toast in the oven for added flavor. Spread chopped walnuts onto a lined baking sheet and bake for about 8 minutes at 300°F (149°C).
And it might seem like overkill to add more chocolate to the already mega-fudgy dough, but is it truly dessert if there’s no overkill happening?! So yeah, you’ll add a handful of chocolate chips too.
Ultimate Brownie Variations
Double Chocolate Walnut Brownies
Swap out half of the chocolate chunks / chips for walnuts.
Swap out half of the chocolate chunks / chips for a candy coated chocolate - Smarties, M & Ms, Reese’s Pieces, etc.
Coffee Chip Brownies
Use a mortar and pestle to rough crush &frac13 cup coffee beans of your choice. Add to the batter along with the chocolate chunks / chips.
Black Forest Brownies
Swap out half of the chocolate chunks / chips for chopped, well drained maraschino cherries.
Once brownies are cool, drizzle with melted white chocolate.
Cookies N Cream Brownies
Cut Chocolate chunks / chips down to 1 cup. Add 1 ½ cups crushed up Oreo cookies, along with the chocolate chips.
Optionally, drizzle cooled brownies with melted white chocolate.
Peanut Butter Pretzel Brownies
Swap out the chocolate chips/chunks for peanut butter chips. Add 1 ½ cups of broken pretzel pieces to the batter, along with the peanut butter chips.
Optionally, drizzle the cooled brownies with melted peanut butter chips or caramel.
Cut Chocolate chunks / chips down to 1 cup. Add 1 ½ cups broken up graham crackers, along with the chocolate chips.
After baking, follow “Rocky Road Brownies” directions, below.
Swap half of the chocolate chunks / chips out for chopped pecans. Add 1 cup soft caramel pieces into the batter. (You can sometimes buy these as little balls, otherwise just cut up unwrapped Kraft type caramels)
Drizzle baked brownies with melted caramel and sprinkle with more chopped pecans. Optionally, drizzle melted milk chocolate over top of the caramel and pecans.
Recipe Finder: Double Chocolate Brownies
from La Pine, Ore., was looking for a recipe for making chewy chocolate-walnut brownies similar to the ones he remembers from his childhood. Over the years he has tried many different recipes and mixes, and nothing has come close to the homemade ones he enjoyed as a child. He says the brownie mixes of today are "merely a poor excuse for chocolate cake."
from Fulton shared a recipe for double-chocolate brownies she has had for many years that she says everyone always seems to love.
While not as quite as fast as making brownies with a store-bought mix, her recipe is quite simple and does not take much more time to make. Yes, you have to melt the butter and chocolate on the stove, and there is more than one bowl involved, but judging by how fast they got gobbled up in my house, the little extra effort is well worth it.
Delicious on their own or even better topped with a scoop of vanilla ice cream, these brownies should come close to the ones Key remembers so fondly from his childhood.
of Baltimore is looking for a recipe for what she calls sugar cakes. She said that her husband's grandmother used to make them, and she described them as soft and thick cookies, not overly sweet. Her husband's grandmother died before anyone in the family was able to get her recipe, but she was hoping someone might recall such a recipe.
of Dover, Pa., is hunting for a recipe for a sauce for barbecued chicken that does not contain any tomato. It is made with vinegar and butter and some other ingredients she is not sure of.
Double Chocolate Walnut Brownies
I believe there is nothing quite as wonderful as a rich, moist, chocolatey brownie with nuts. I really love nuts, I guess I got that from my mother. Growing up she put nuts in everything she could, so I had to love nuts, they were just always there. I feel bad for those who are allergic. I teach a class of teenagers and each year a number of kids come up to me and tell me…I can’t have tree nuts, or I can’t have peanuts, or I am lactose intolerant, or I can’t have gluten. Bummer! Some truly have an allergy but I know some who’s mothers have just decided their whole family are going eat that way. Again I say…Bummer! Well, in gratitude of not being allergic to walnuts, I present this recipe. If you are allergic, omit the walnuts and enjoy delicious double chocolate walnut free brownies.
3/4 cup butter
3/4 cup dark chocolate chips
1 cup sugar
3 large eggs, beaten
1 tsp vanilla
1 cup flour
1/2 tsp salt
1½ cups chopped walnuts
1 cup semi-sweet chocolate chips
Preheat oven to 350°. Line 9 square pan with foil, leaving some overhanging to pull brownies out of pan, spray with non-stick spray.
In saucepan over medium low heat, melt butter and dark chocolate. When just melted, remove from heat. Whisk in sugar, beaten eggs, and vanilla. Add flour and salt, mix thoroughly. Fold in walnuts and semi-sweet chocolate.
Spread in prepared pan and bake for 30-35 minutes until center is set. Cool in pan then when cool, pull brownies out of pan using overhanging foil. Set on cutting board, remove foil and cut into squares. A plastic knife and completely cooled brownies work best for neat pieces.
In a medium microwave-safe bowl or in a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110-120 degrees F) but not bubbling it'll become shiny looking as you stir it.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs one at a time, stirring until smooth after each addition, then add the flour, chips and nuts. Again stirring until smooth. Spoon the batter into a lightly greased 9x13 pan. Bake in a preheated 350 degree F oven for 28-30 minutes.