Classic Crunchy Walnut Brownies

Journey back to 1893 with a dessert born in the famed Palmer House kitchen in Chicago, the brownie! Our version of this beloved treat features a crispy sugary crust that is so perfect, it would be almost criminal to glaze. Filled with walnuts and a moist, fudgy center, these brownies are a delightful nod to their storied past, while perfectly suited for modern tastes.

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Ingredients

Dark Chocolate – 3.5 oz (100 grams)
Butter – 6.3 oz (180 grams)
Brown Sugar – 7 oz (200 grams)
Eggs – 4 large
All-Purpose Flour – 3.5 oz (100 grams)
Walnuts – 3.5 oz (100 grams)

Cooking Instructions

Melt the Chocolate and Butter:

Break the chocolate into pieces. Combine with butter in a heatproof bowl set over a pot of simmering water. Stir continuously with a wooden spoon or spatula until smooth and glossy. Remove from heat and let it cool slightly.

Prepare the Egg Mixture:

In a separate bowl, beat the eggs with half of the brown sugar (3.5 oz or 100 grams) until the mixture is light and fluffy, about 2.5 to 3 minutes. You can use a mixer or do it by hand.

Chop and Toast the Walnuts:

Roughly chop the walnuts on a cutting board using a sharp knife. Optionally, toast them in a dry skillet until fragrant to enhance their flavor.

Combine the Dry Ingredients:

To the cooled chocolate mixture, gently stir in the remaining brown sugar, then sift in the flour. Add the chopped walnuts and mix thoroughly with a whisk.

Add the Egg Mixture:

Pour the egg and sugar mixture into the chocolate mix. Stir well until the batter is smooth and uniform in color.

Bake the Brownies:

Preheat the oven to 392°F (200°C). Line a deep baking dish with parchment paper. Pour the batter into the dish and smooth the top. Bake for 25-30 minutes, or until a sugary crust has formed on the top.