Print Recipe

Toasted Walnut Chocolate Brownie

This easy to make but absolutely delicious fudgy, chewy & gooey, chocolate brownie is filled with crispy toasted walnuts
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Servings: 12

Ingredients

  • 1 cup / 100 g walnut pieces or halves
  • 250 g good-quality chocolate in a block or buttons
  • 190 g butter
  • ½ teaspoon vanilla extract
  • 1 ½ cups / 330 g white sugar
  • 1/3 cup / 35 g good-quality cocoa powder
  • 3 medium-sized eggs
  • ½ cup / 75 g standard flour

Instructions

  • Place an oven rack just below the centre of the oven and turn it to 160°C fan/convection oven or 180°C conventional oven.
  • Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper. 
  • If you only have walnut halves, you'll need to roughly chop them up into pieces and then set them aside.
  • Place the walnuts in an ovenproof dish and toast them in the oven for 5 minutes, toss them well and then return them for another 3 - 5 minutes or until they are 2 or 3 shades darker. Then leave them aside to cool down.
  • Turn the oven down a little, to 150°C fan/convection oven or 170°C conventional.
  • If your chocolate is in a block use a large knife to roughly chop it up.
  • Place the butter and vanilla in a small saucepan and over a low heat, melt the two together.
  • Whilst the butter’s melting, place the sugar and cocoa powder in a medium-sized bowl and mix the two together.
  • Pour in the still warm butter and stir it in well.
  • Next, add the eggs, one at a time mixing well after each addition.
  • Add the toasted walnut pieces, chopped chocolate (or buttons) and the flour, and fold it all together until just combined.
  • Give the lined tin a light going over with cooking spray and then spoon in the brownie batter, spreading it around evenly.
  • Place it in the oven and it should be cooked in 40 minutes, but check by inserting a skewer or a little sharp knife into the centre and if it comes out clean it’s ready.
  • Once cooked, leave it in the tin for 10 minutes, to cool down a little.
  • Tilt the tin and use the paper to carefully lift/slide the brownie (paper too) out onto a cutting board to allow it to cool down to room temperature before slicing it.
  • Store in the pantry in an airtight container, with some non-stick baking paper between the layers for 3-4 days.