I've never been able to decide whether I prefer cakey or fudgy brownies. Some people think fudgy brownies are too rich, while others think cakey brownies are too simple. I think it's a silly debate. They're both equally delicious, and I refuse to pick one over the other.
So I made these.
These brownies are rich, but don't have that super chewy and cuper gooey texture that can sometimes be a bit overwhelming. These brownies are simple to make, and ended up being a very nice compromise between cakey and fudgy. The brownies were "light," (or as light as a brownie can be anyway) and had nice fudgy bits scattered throughout. The walnuts added a really nice crunch, and can certainly be left out if nuts just aren't your thing.
I brought these for some friends to sample, and I suppose I lacked the foresight to save myself an extra brownie and leave it at home for a midnight snack, because I ended up only having one brownie...this was simply NOT ok. But what IS ok is that I now have a reason to make another batch!
Fudgy Walnut Brownies
adapted from The Brown Eyed Baker
- 1 1/4 cups plus 1 teaspoon flour
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter, cold, cut into 1 inch cubes
- 1 tablespoon coffee
- 1 1/2 scant cups granulated sugar *
- 1/2 cup packed light brown sugar
- 5 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup coarsely chopped walnuts
Preheat the oven to 350° F. Grease the bottom and sides of a glass or light colored 9x13 inch baking pan with nonstick spray, and then line the bottom of the pan with waxed paper.
In a medium bowl, whisk together 1 1/4 cups flour, salt, and cocoa powder. Set aside.
In a large, heatproof bowl, place the coarsely chopped chocolate, butter, and coffe. Place the bowl over a saucepan of simmering water, and stir occasionally with a rubber spatula until the chocolate and butter have melted and are completely smooth. Turn off the heat, and keeping the bowl over the water, add both sugars, whisking until fully combined. Remove the bowl from the pan, and set aside to cool slightly.
Once the mixture has cooled slightly, add three eggs to the chocolate mixture, and whisk until combined. Add the remaining two eggs and whisk until combined, followed by the vanilla. Try not to whisk the batter too much at this stage.
With a rubber spatula, fold the flour mixture into the chocolate mixture, just until there are no visible streaks of flour remaining.
In a separate bowl, combine the chopped walnuts with the remaining teaspoon of flour, making sure to the walnuts evenly with the flour, to prevent them from sinking to the bottom of the batter. Fold the walnuts into the brownie batter with a rubber spatula.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake the brownies until a tester inserted into the center comes out with a few moist crumbs, about 35 minutes, depending on your oven. Rotate the baking pan halfway through the baking time. Once baked, remove the brownies from the oven, let them cool completely in the pan, and then lift them out using the waxed paper. Cut into squares and enjoy!
* I personally prefer my brownies to be a little less on the sweet side, so I used a scant 1 1/2 cups of granulated sugar. If you prefer a sweeter brownie, by all means add the full amount of sugar!