Chocolate Brownies with Walnuts

These Chocolate Brownies with Walnuts are a true testament that Filipinos love desserts especially with chocolate. This easy recipe consists of the basic ingredients needed for a rich, fudgy brownie. What sets it apart from other brownie recipes is that you baked it with love, for those you love. This classic recipe was baked by Asian in America - Elizabeth Ann Quirino, inspired by the recipe of Nina Daza Puyat from the updated edition of the Let's Cook With Nora Cookbook.

Cook Time25

Total Time25

Course: Dessert

Cuisine: American, Asian, Filipino

Keyword: Chocolate Brownies Walnuts

Servings: people

Calories: 511kcal

Author: Asian in America - Elizabeth Ann Quirino

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