Chocolate-Chunk and Walnut Brownies

IMG_7047IMG_7044Brownies ! How come I didn’t post my Brownie recipe yet ?!! Well, I guess there is so many recipes I have in mind and I’d like to share with you, but not enough time in my busy working-mom calendar 🙂 Anyhow, problem now solved for the brownies recipe (phew !). I like it because it is very easy. The hardest is actually to restrain yourself from jumping on it once it is out of the oven … and when you cut them, hard to resist to its dense and moist chocolaty taste … Oh boy ! What can I say, I am a chocoholic (btw, this word does exist ! … And describes me very well indeed). 

– 100g of walnuts coarsely chopped
– 200g of dark chocolate + 60g of chocolate chunks (or chocolate chips)
– 150g (2/3 cup) of butter
– 3 eggs (room temperature)
– 200g (1 cup) of granulated sugar
– 1 tsp of vanilla extract
– 90g (3/4 cup) of all-purpose flour

Important: Use good dark chocolate and NOT cocoa because its flour-like properties will make a cakey batter that would be drier than the dense & rich brownie you want. 


  1. Preheat your oven to 180 degrees C (350 degrees F).
  2. In a pan, toast the coarsely chopped walnuts (do not add any oil) for about 5 to 10 minutes until they begin to colour. Set aside. IMG_7031
  3. In saucepan, under low/medium heat, melt the butter with the chocolate, stirring constantly with a spatula until smooth. Remove from the heat and let it slightly cool down while your prepare the rest.IMG_7033
  4. In a bowl, whisk together the eggs,  sugar and vanilla extract.
  5. Gently stir the cooled chocolate/butter mix into the bowl. Remember that all the ingredients must be at room temperature. You don’t want to make scrambled eggs with super hot chocolate.
  6. Add the flour and mix quickly. IMG_7036
  7. Finally add the chopped toasted walnuts and the chocolate chunks. Stir until they are well distributed in the batter. IMG_7037
  8. Spread the brownie batter in your baking pan (I usually use silicon pan so you don’t need to oil it but if you don’t have a silicon one, just make sure you line your pan with baking sheets, leaving them overhang on all sides)
  9. Bake for 23 to 25 minutes. The toothpick method doesn’t apply here … but look at it closely and it is ready once it starts cracking on the top and the corners/side come off: It is ready to take out !IMG_7042
  10. Important: Allow to cool completely before cutting it into squares. The brownies will continue to set as it cool down and develop its flavour. It also comes out much easier when properly cooled.
  11. The brownies can keep in an air-tight container for … well, actually, I don’t know as it never  last more than  24 hours 🙂 .. but seriously, I am sure you can keep them for 3 to 4 days IMG_7045

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