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1989 Nutty Brownies

Rich, chocolate brownies with a mix of nuts for an extra crunch. 


  • 1/2 cup (1 stick) unsalted butter, plus extra for greasing
  • 8 ounces dark chocolate, coarsely chopped
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup mixed nuts (such as walnuts, pecans, and almonds), roughly chopped
  • Optional: 1/4 cup cocoa nibs for extra crunch


  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the finished brownies out.
  2. In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
  3. Stir in the sugar until well combined. Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
  4. Sift in the flour and salt. Fold the mixture together using a spatula until just combined. Do not overmix.
  5. Fold in the chopped nuts (and cocoa nibs if using), ensuring they are distributed throughout the batter.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Be careful not to overbake, as this will cause the brownies to become dry.
  8. Remove from the oven and cool completely in the pan on a wire rack.
  9. Once cool, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!

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