Easy Homemade Brownies with Walnuts
These moist and rich brownies are nothing short of a dream.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 (makes 12 brownies)
- 1/2 cup (1 stick) butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1-1/2 cups semi-sweet chocolate chips (melted slightly, cooled)
- 1/2 cup semi-sweet chocolate chips (not melted)
- 1/4 teaspoon (heaping) baking powder
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons flour
- 3 teaspoons butter (to grease the baking pan and parchment paper)
- 1/2 cup coarsely chopped walnuts (for the brownie batter)
- 1/4 cup coarsely chopped walnuts (for the brownie topping)
PREPARING THE BAKING PAN:
Grease the inside of the baking pan with butter (the bottom and all sides).
Lay a large square piece of parchment paper in the pan so that there is about 2 inches of paper extending over the edges to use as a “sling” when removing the brownies from the pan.
Lightly press the paper to the bottom and sides of the pan so it sticks to the butter. Grease the paper that’s inside of the pan with butter. Set aside.
MELTING THE CHOCOLATE:
The chocolate is melted ahead of adding it to the batter so that it has time to cool down a little. The chocolate needs to be melted but not hot when its added to the batter so that it doesn't "cook" or coagulate the eggs (turn them into lumps) that are in the batter mixture.
In a small microwave-proof bowl, add chocolate chips.
Cover the bowl with a paper towel and heat the chocolate chips in the microwave in small bursts so not to make it too hot.
First heat the chocolate chips for 35 seconds then remove them from the microwave and using a spoon, stir the chocolate. Use a rubber spatula to scrape off the chocolate from the spoon back into the bowl. Set the spoon aside.
Then cover the bowl with a paper towel and heat for another 30 seconds in the microwave.
Remove the bowl from the microwave and with the spoon keep stirring until the chocolate is smooth. Set aside for a short time to cool while making the brownie batter.
FOR THE BROWNIE BATTER:
For the Dry Ingredients - To a medium size bowl, add the flour, baking powder and salt. Whisk together and set aside.
Creaming the Butter, Sugar and Eggs - To a large mixing bowl, add softened butter, sugar and eggs. Beat on high with a hand or stand mixer until light and creamy.
For the Batter - To the butter and sugar mixture, add milk, and the melted chocolate (that is slightly cooled). With a hand or stand mixer, beat until the ingredients are combined.
To the mixing bowl, add chocolate chips and coarsely chopped walnuts.
With a large spoon or a rubber spatula, stir the chocolate chips and walnuts into the batter.
To the batter add the dry ingredients. With a large spoon or rubber spatula mix the flour into the batter until combined.
FOR THE BROWNIES:
To the lined and greased baking pan, add the batter. Use a rubber spatula to scrape out all of the batter from the mixing bowl.
Use the back of a spoon to level off the batter so that its evenly spread out.
Top the batter with coarsely chopped walnuts.
Bake in a preheated oven until the sides of the brownies start to pull away from the pan and a toothpick inserted in the middle of the brownies comes out clean (about 26 to 29 minutes). Be careful not to over bake brownies or they will be dry and crumbly.
Remove from the oven and let the brownies completely cool before cutting into them.
Lift the brownies out of the pan by using the parchment paper hanging off of the sides (the “sling”). Before cutting the brownies, decide whether you want to cut off the edges or leave them on. If cutting off the edges, do that first before cutting all of the brownies into squares so that they will be more uniform in size and shape.
Keep the brownies on the parchment paper and cut into serving sizes. When cutting the brownies use a sturdy smooth sided (not serrated) knife. After each cut, rinse and clean the knife off in warm water before making the next cut.
- Lining the baking pan with parchment paper helps with easy removal of the brownies from the pan and easy access for cutting the brownies.
- When measuring the flour, spoon it from the flour canister or bag into the measuring cup rather than using the measuring cup to scoop it out. Scooping the flour using a measuring cup may result in a more tightly packed (larger) measure of flour when compared to using a spoon.
- The chocolate needs to be melted but not hot when its added to the batter so that it doesn't "cook" or coagulate the eggs (turn them into lumps) that are in the batter mixture.
- Using a whisk to mix dry ingredients together is a quick and easy way to thoroughly combine the ingredients. Whisking also adds air to the dry ingredients, which helps with lightening them up before they're added to the batter.
- Adding unmelted chocolate chips to the batter helps make the middle of the brownie soft and fudgy.
- Be careful not to over bake brownies or they will be dry and crumbly.
Before cutting the brownies, decide whether you want to cut off the edges or leave them on.
If cutting off the edges, do that first before cutting all of the brownies into squares so that they will be more uniform in size and shape.
Let the brownies completely cool before cutting them. Use a sturdy smooth sided (not serrated) knife. After each cut, rinse and clean the knife off in warm water before making the next cut.