My brownie philosophy is a simple one. It’s Kantian in its nature, except that it’s totally not. Here is my brownie manifesto.
Simplicity is requisite. The humble brownie wishes to be just that - humble. We do not need your over-used bacon, your cocoa nibs, your fancy sea salt and we definitely do not need caramel. Go somewhere else with that browned sugar, preferably in my mouth, but stay away from my brownies. They require no burnishing. Chewy. Chocolate. Walnuts. The end.
My cravings are usually for the classics. This craving was no different. I needed brownies, unadorned and perfect in their homey glory.
This recipe fits my every desire. Dutch processed cocoa powder gives these brownies the rich chocolate flavor they deserve. They also come together in one pan - dishes count.
Appreciate the classics, they never disappoint.
Brownies with Walnuts
makes 12 / recipe adapted from Smitten Kitchen
- 1/3 cup + 2 tablespoons dutch processed cocoa powder
- 1/2 cup unsalted butter
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup shelled walnuts, roughly chopped
Preheat oven to 350 degrees.
Sift to combine baking powder, salt, and flour.
In a medium saucepan melt the butter. Remove from heat and add cocoa powder and sugar. Whisk in eggs, one at a time. Add vanilla extract and flour mixture and stir until the batter is smooth and all the ingredients are fully incorporated. Fold in walnuts.
Line an 8x8 baking pan with parchment paper. Pour in brownie batter and use a spatula to smooth out the top.
Bake the brownies for 30-35 minutes or until a fork placed in the center comes out clean. Allow the brownies to cool before slicing and serving. Enjoy!