Fudge Walnut Brownies
Adapted from Homemade with Love by Jennifer Perilllo, page 185
Yield - 16 brownies
1 cup bittersweet chocolate chips, divided
1 stick (8 tablespoons) unsalted butter
1 teaspoon vanilla
1/2 cup flour
1/4 dark cocoa powder
1 teaspoon instant espresso
1/2 teaspoon Kosher salt
2 eggs
3/4 cups sugar
1 cup chopped walnuts, divided
- Preheat the oven to 350 ˚F and grease a 8x8” pan.
- Make a double boiler by placing a heatproof bowl on a small pot of simmering water. Add 1/2 cup chocolate chips and the butter to the bowl. Heat and stir until all the chocolate is melted. Take off the heat.
- Stir in the vanilla and set aside to cool slightly.
- In a small bowl whisk together the flour, cocoa powder, espresso, and salt.
- In another small bowl whisk together the eggs and sugar until pale yellow. Whisk into the melted chocolate and stir until well combined.
- Add the dry mix, 1/4 cup chocolate chips, and 3/4 cup walnuts to the chocolate. Stir until just combined.
- Sprinkle the remaining chocolate chips and walnuts over the top. Bake for 35-40 minutes or until the brownies are set. Underbaking is best.
- Let cool and then devour.