One question I get asked on a regular basis is this: If using nuts, what type of nut should be used in brownies? The short answer is that you can use any kind of nuts in your brownies — and you can even use more than one type of nut in the same batch!
Nuts add both flavor and texture to brownies. They bring a nice crunch into very fudgy brownies, breaking up all that rich chocolate with a nutty flavor that helps clear your palate for another bite.
Walnuts, almonds, pistachios, macadamia nuts, pecans and even peanuts can all be used. Regardless of which nut s you choose, I recommend toasting them before use to intensify their natural flavors and to enhance their texture. If you want to bring in even more flavor, use roasted and salted nuts or opt for candied nuts.
The extra layers of flavor on the nuts will translate to an extra layer of flavor in your brownies. Pictured at the top of this post are my Fudgy One-Bowl Brownies , which are studded with toasted walnut pieces.
Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients through salt in a large bowl. Stir in butter, vanilla, and eggs.
Cool in the pan on a rack. Cut into squares. Like others here I've found these to be very dense and even lacking in structural integrity; so they don't "present" well as they don't slice or plate neatly even after they're cooled.
Regardless, the flavor and texture are superb - moist, fudgy and uber-chocolatey with satisfying chunks of chocolate and walnuts. I add the cocoa powder directly to the melted chocolate, butter and milk to "activate" it and bring out the flavor even more. As I use whole-grain flour hard white whole wheat which makes them even more dense I bake them at a lower temperature F to allow the center to bake adequately, and maybe even let the mixture sit for a little while before baking to let the flour absorb the liquids.
The flour and lower temperature call for a longer baking time, and 35 minutes seems about right. I have a short list of brownie recipes I use on a regular basis e. This is the problem I have with recipes like this: who on earth ever cuts a 9x9-inch pan of brownies into 20? No one.
No one does this! This recipe makes a calorie pan of brownies. Multiples of four or three are the norm, yielding at most 18 brownies, calories per treat. And they will be tiny brownies, 1. Not saying they're bad, but be realistic about the calories and what you will actually eat.
One star for playing with the math, which is complete misdirection about how "light" these brownies are. Pretty sure they are no longer light when you eat half a pan so be careful it is tempting! Per other reviewers I started with 19 minutes and added another 5 minutes, then put on a foil collar to keep the edges from burning for another 3 minutes, and that worked very well.
I used a dark 9x9 metal square pan, so I think that may account for some of the darkening around the edges. I'm the only walnut brownie fan in the family so I sprinkled some along one side for me. I've made delicious CL brownie recipes over the years but this is the best! I will definitely make these again. Even though I let these cook way longer than the recipe indicated, they came out burned on the outside and uncooked in the center.
These were amazing! Super-fudgy, just the way I like my brownies! I did have to bake for at least 25 minutes, and the toothpick never came out clean, because they are so fudgy, but I didn't want to over-bake them, since I don't like dry brownies. Very chocolatey and moist. I agree with other reviewers that if you use an 8" glass dish it takes about 30 min of baking time.
Excellent fudgy brownies. Although for some reason, I found that the middle of the pan is a bit too gooey. Not sure if it hasn't baked enough or I did something wrong. I don't have a metal pan and hence had to make do with a glass dish.
Also, I used Dutch process cocoa, so the color is a bit deeper. I also added some instant coffee. Overall, a keeper! Everyone loved them. Very chocolate-ly and delicious. Had no alterations to the recipe. I only have an 8x8 glass baking dish, so I used that and probably baked them about 30 minutes. Will definitely make again! I tried last night and didn't get good results. Does the recipe really call for 1 cup of chocolate?
After all, who can resist a ganache covered brownie? Yes, one pan. One whisk! No mixer, no sky-high pile of dirty dishes. And speaking of ingredients — chocolate chips both semisweet and bittersweet , butter, sugar, eggs, flour and walnuts. Of course, if you prefer you can use only semisweet chocolate chips, but I love the addition of the bittersweet ones.
It balance the sweetness. When it comes to nuts, walnuts are my favorite, but you can use whatever you have on hand. Pecans , hazelnuts or macadamia nuts. You decide! Looking for other decadent nutty recipes? My friend Kim got together a few friends to celebrate Nuts Day! Nutty chocolate chip brownies recipe Yields 20 bars. Your email address will not be published.
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