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1989 Nutty Brownies
Rich, chocolate brownies with a mix of nuts for an extra crunch.
Ingredients
- 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
Directions
- 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.
- 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.
- Stir in the sugar until well combined. Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
- Sift in the flour and salt. Fold the mixture together using a spatula until just combined. Do not overmix.
- Fold in the chopped nuts (and cocoa nibs if using), ensuring they are distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- 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.
- Remove from the oven and cool completely in the pan on a wire rack.
- Once cool, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!
