Rich, fudgy, and nutty, these decadent squares are sure to satisfy anyone’s sweet tooth with merely one bite. Garnish these incredibly enticing brownies with freeze-dried strawberries for added taste and a fun pop of color. Pictured with our Hibiscus Shortbread and Blueberry-Blackberry Cakes with Honeyed Whipped Cream.
Chocolate-Walnut Brownies
Serves: 64
Ingredients
- 1 cup unsalted butter, melted
- 2 (3.5-ounce) bars semisweet chocolate, melted
- 3⁄4 cup granulated sugar
- 1⁄2 cup all-purpose flour
- 4 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup coarsely chopped walnuts
- Garnish: crushed freeze-dried strawberries
Instructions
- Preheat oven to 300°. Line an 8-inch square baking pan with foil, allowing excess to hang over 2 sides. Spray foil lightly with cooking spray.
- In a medium bowl, stir together butter and chocolate until thoroughly combined.
- In a large bowl, whisk together sugar and flour. Stir in chocolate mixture. Stir in eggs, one at a time, until well incorporated. Stir in vanilla extract. Spoon batter into prepared pan, smoothing to level surface. Sprinkle batter with chopped walnuts. Press nuts lightly into batter.
- Bake until brownie is set and edges are crisp, 33 to 35 minutes. Let cool completely in pan on a wire rack. Cover pan with foil, and refrigerate for at least 4 hours and up to a day. (Brownie will be easier to cut when cold.)
- Uncover brownie and lift onto a cutting surface using foil as handles. Using a long, sharp knife and pressing downward to create clean cuts, cut 8 rows across and 8 rows vertically to create 64 (1-inch) squares. Store in a covered container with layers separated by wax paper.
- Just before serving, garnish with crushed freeze-dried strawberries, if desired.
Notes
Kitchen Tip: Crush freeze-dried strawberries by placing in a resealable plastic bag and tapping gently with a meat mallet or rolling pin.
