Nutty Homemade Brownies Recipe

This recipe for Nutty Homemade Brownies makes the fudgiest brownies that are packed with nuts and a rich chocolate flavor.

Why This Recipe Works

  • Toasting the nuts in butter and salt adds indulgence and a kick of flavor.
  • Using a mixture of nuts gives multiple textures.
  • Using melted chocolate as well as cocoa powder gives these brownies a rich, deep chocolate taste.

Easy Brownies From Scratch

Aside from toasting the nuts in a separate pan (which is totally optional), with this recipe, all you need is one large saucepan, a wooden spoon, good quality ingredients, and about 10 minutes to make them.

You don’t even need a mixer or any special equipment It really doesn’t get much easier than that!

How to Make Nutty Homemade Brownies

1. For the salt-toasted nuts, melt the butter in a sauté pan over medium heat.

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2. Add the nuts and sea salt.

3. Asado hasta obtener un olor agradable (la sal no se derrite, pero agrega un buen crujido). Take the pan out from the heat and cool while preparing the brownies.

For Perfectly Toasted Nuts

  • Mire las nueces cuidadosamente ya que pueden quemarse fácilmente.
  • You will start to smell the fragrance when finished nuts, and it will look more golden in color.

4. Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until melted.

5. Remove the pan from the heat and whisk in the sugar right in the pot and add the brown sugar.

6. Stire to combine then whisk in the vanilla, eggs and egg yolks,

7. Stir in the flour and cocoa powder.

8. Mix until evenly combined and stir in the nut mixture (leaving some to sprinkle of the top).

Always Sift Cocoa Powder

  • Cocoa powder is notoriously lumpy. If you add it straight to the batter, it’s nearly impossible to break up the clumps.

9. Spread evenly into the pan and bake.

Testing Brownies For Doneness

  • You can’t use a cake tester to check for doneness due to how fudgy brownies are. Here’s how to test them:
  • Gently shake the pan after Baking the brownies 25 minutes, If they wobble in the middle, they’re not quite ready.
  • Bake them for five more minutes, and test them again.
  • Repeat until they don’t wobble and the top has a shiny, crust and the sides begin to come away from the pan.

10. Allow the brownies to cool completely before cutting. Then cut and serve.

For Perfect Brownies

  • Using good quality ingredients. in a recipe is vital if you want great results and it makes a huge difference in flavor.
  • Use eggs at room temperature. Eggs combine better into the batter when at room temperature. They also mix more evenly. Your brownies will have a lighter texture and cook more evenly.
  • Mix your brownies by hand. Always mix by hand to achieve fudgy brownies. Use a whisk until you add the cocoa powder and flour and then switch to a wooden spoon.
  • Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake-like brownie.

Nutty Homemade Brownies Recipe

INGREDIENTS

  • For The Toasted Nuts
  • ½ cup walnuts halves
  • ½ cup pecan halves
  • 1 tablespoon unsalted butter
  • 1 cup pecan halves
  • ½ teaspoon sea salt
  • For The Brownies
  • 2 cups butter cut into pieces
  • 8 ounces dark chocolate chopped – I use 54% Cocoa solids
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 3 cups all-purpose flour sifted
  • ½ cup cocoa powder sifted

INSTRUCTIONS

  • Preheat the oven to 350ºF/180ºC and grease 13×9 inch baking pan
  • For The Toasted Nuts
  • Melt the butter in a sauté pan over medium heat for about 5 minutes, until the pecans have a nutty aroma (the salt will not dissolve, but adds a nice crunch).
  • Remove the pan from the heat and cool while you prepare the brownies.
  • For The Brownies
  • Melt the and butter in a large saucepan over medium-low heat, stirring until melted. Remove from heat and stir in the chopped chocolate until it’s melted and smooth.
  • Stir in the sugar and brown sugar right into the pot. Whisk in the eggs & egg yolks one at a time, then the vanilla & salt.
  • With a wooden spoon, stir in the flour and cocoa powder until evenly combined. Fold in the toasted nut mixture.
  • Spread into the pan. place the pan in the oven and set your timer for 25 minutes.
  • When the timer goes off, open the oven, pull the shelf out and gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
  • Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.

NOTE

  • For Perfectly Toasted Nuts
  • Nuts can burn easily, so watch them carefully.
  • You’ll know the nuts are done when you start to smell their nutty fragrance, and they’ll look more golden in color.
  • For Perfect Brownies
  • Using good quality ingredients. in a recipe is vital if you want great results and it makes a huge difference in flavor.
  • Always sift your cocoa powder as it’s notoriously lumpy. If you add it straight to the batter, it’s nearly impossible to break up the clumps.
  • Use eggs at room temperature. Eggs combine better into the batter when at room temperature. They also mix more evenly. Your brownies will have a lighter texture and cook more evenly.
  • Mix your brownies by hand. Always mix by hand to achieve fudgy brownies. Use a whisk until you add the cocoa powder and flour and then switch to a wooden spoon.
  • Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake-like brownie.

Nutrition Information:Calories: 381kcal (19%)| Carbohydrates: 36g (12%)| Protein: 4g (8%)| Fat: 26g (40%)| Saturated Fat: 13g (81%)| Cholesterol: 79mg (26%)| Sodium: 246mg (11%)| Potassium: 163mg (5%)| Fiber: 3g (13%)| Sugar: 20g (22%)| Vitamin A: 545IU (11%)| Vitamin C: 1mg (1%)| Calcium: 33mg (3%)| Iron: 2mg (11%)