Chocolate Brownies with Walnuts
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My mother, Lulu Reyes Besa loved sweets and if she were around today, I’d bake these Chocolate Brownies with Walnuts for Mother’s Day or any day for her, for that matter. I never got to celebrate Mother’s day with my mom when she was still around. It’s an American concept, which in recent years Filipinos have taken a fancy to celebrate as well. But looking back, my mother and I had many special moments of cooking together, so, I have no regrets.
This weekend, I baked these for myself, because I have a sweet tooth like my mom did. You don’t have to wait for a special occasion to bake these brownies. They’re easy to make once you have all the ingredients ready.
When I wrote an article on Nina Daza Puyat, daughter of renowned Philippine culinarian Nora Daza, she urged me to bake the recipe for Walnut Brownies from the family’s updated edition of the Let’s Cook With Nora Cookbook. And now I did.
The deep dark brown batter was thick and heavy as I stirred it in the bowl. The sweet aroma of chocolate was intoxicating as I poured the mixture into the brownie pan. I sprinkled whole walnuts on the top. And in minutes, the chocolatey aroma from the oven was all over the kitchen. We couldn’t wait to slice the fudgy brownies while it was still warm. I held a soft square and inhaled the hypnotic smell just before popping it in my mouth. It was magical. Mom would have loved these, was all I could think of.
Chocolate Brownies with Walnuts
Equipment
- Brownie Pan - 8 x 8 inches or 9 x 11 inches; metal or glass
- 2 Large mixing bowls
- Whisk
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- 3 whole eggs, at room temperature
- 1 cup unsalted butter, melted, and at room temperature
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup unsalted roasted walnuts
Instructions
- Preheat oven at 350 F. Grease a brownie pan ( 8 x 8 inches or 9 x 11 inches rectangle pan).Line the bottom of the pan with parchment paper, cut and fitted to size. Set aside.
- Whisk together the dry ingredients in a large bowl: flour, salt, baking soda, and cocoa powder.Add the sugars. Whisk again till incorporated. Set aside.
- Separately, in another bowl, whisk together the eggs, the melted butter (at room temperature), oil, and vanilla. Eggs should be fluffy.
- In the bowl of the dry ingredients, make a well at the center.Gradually pour the wet ingredients in the center, mixing well as you add.Combine ingredients well till batter is smooth.
- Pour the batter into the brownie pan. Sprinkle the walnuts on top.Bake for 25 minutes or till the cake tester comes out clean. Cool the brownie pan on the counter for at least thirty minutes before slicing into serving sizes, either squares or rectangles. Serve warm or chilled.
Cook's comments:
- If there are nut allergies, omit the walnuts for safety precautions.These brownies keep well either in the refrigerator for one week, or at room temperature for about three days. The brownies can also keep frozen, wrapped well in plastic wrap and foil, for up to one month.
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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