Walnut Brownies


For my Fourth of July party, I wanted to bake a batch of brownies. What brownie recipe to choose, then? There are so many. Endless, really. I googled “best brownies” and found a recipe at Simply Recipes that looked very promising. I had to throw out my pecans as they were going stale, but I had plenty of walnuts instead, And after some minor adaptions, well, this recipe was made. The brownies, cut. Admired. Devoured.

The almond extract might sound strange, but oh boy, it gives a great flavor to these little squares of joy. Try for yourself – after all, it’s Friday…

Walnut Brownies
makes 16

130 g butter
300 ml sugar (1.2 cups)
200 ml cocoa powder (o.8 cups)
2 tsp almond extract
2 eggs
125 ml flour (1/2 cup)
100 ml coarsely chopped walnuts plus 16 halves

Melt the butter in the microwave (or on the stove if you prefer) and stir in sugar and cocoa until you have a smooth batter. Stir in the almond extract. Add the eggs, one at a time, and beat well after each addition. At this point, the batter should be nice and shiny. Add the flour, and stir really well until you can’t see it anymore, and then stir it some more. (The original recipe said 40 strokes – I didn’t count.) Finally add the walnuts.

Pour into a lined pan – mine is 8 inch square – and place the reserved walnut halves in an even pattern. Bake at 175°C for about 20 minutes.


Recipe in Swedish:
Brownies med valnötter

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