Wallnet Brownie Recipe
Make Wallnet Brownie Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie batter
Add-ins & finishing
Method
Brownie batter
- 1
Prep
Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper leaving an overhang on two sides to lift brownies out easily. Lightly butter the exposed pan edges or spray with nonstick spray.
- 2
Melt chocolate and butter
Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl. Melt over a gently simmering double boiler, stirring frequently until smooth and glossy. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted and smooth. Remove from heat and let cool for 3–5 minutes.
- 3
Incorporate eggs & sugar
Place the granulated sugar in a large mixing bowl. Add the eggs and vanilla extract. Whisk vigorously until mixture is pale and slightly thickened, about 1–2 minutes. Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and whisk until fully combined and homogeneous.
- 4
Sift dry ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt into a separate bowl to remove lumps and aerate the mixture.
- 5
Combine batter
Fold the sifted dry ingredients into the wet chocolate mixture using a rubber spatula. Make gentle strokes until no streaks of flour remain; avoid overmixing. The batter should be thick, glossy and slightly sticky.
Add-ins & finishing
- 6
Add nuts and chocolate
Fold in 3/4 of the toasted chopped walnuts and 3/4 of the semisweet chocolate chunks so they are evenly distributed through the batter.
- 7
Bake
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Scatter the remaining chocolate chunks and walnuts over the top, pressing them lightly into the batter. Bake in the preheated oven for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, err on the shorter bake time; for more cake-like, bake a few minutes longer.
- 8
Cool & finish
Remove the pan from the oven and cool on a wire rack for at least 30 minutes. While still slightly warm, sprinkle the flaky sea salt evenly over the top. Use the parchment overhang to lift the cooled brownie slab from the pan. Let cool completely for an additional 30 minutes before slicing cleanly into squares (about 9 large or 16 smaller pieces).
- 9
Storage
Store airtight at room temperature for up to 3 days, or refrigerate for up to 7 days. For best texture, bring chilled brownies to room temperature before serving or warm briefly in the microwave (8–10 seconds).
