Nutty Brownies Recipe

These Nutty Brownies are easy homemade brownies from scratch topped with pecans, almonds and cashews. They're fudgy and bake in 20 minutes!

Course Dessert, Slice, Snack

Keyword brownies, chocolate, nuts

Prep Time 30

Cook Time 25

Total Time 55

Servings squares

Calories 3180kcal

Author Samantha Pickthall

Ingredients

2/3 cup (80g) plain all purpose flour, can also use almond meal for a GF version
3 Tbsp 25g Dutch-process cocoa powder, can also use natural unsweetened cocoa powder
120 g plain dark chocolate block, broken into squares or roughly chopped
100 g (1/2 cup) unsalted butter
3/4 cup golden or white granulated sugar
3 large eggs, at room temperature and lightly beaten, (each egg weighing approx. 55g-65g in shell)
3/4 cup 100g mixed nuts of pecans, almonds and cashews, roughly chopped, or use any nuts you have on hand

US Customary - Metric

Instructions

Preheat oven to 180ºC (356ºF) and line a square 9-inch x 9-inch baking pan with parchment paper, and set aside.
In a mixing bowl, combine flour and cocoa powder, whisk together and set aside.
Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
Add broken-up chocolate and butter to the mixing bowl and gently melt over low-medium heat until completely melted together and smooth.
Turn off the heat and remove the bowl from the pot.
Add the sugar and vigorously whisk through until well combined. The sugar won’t completely dissolve.
Set the chocolate mixture aside for 10-15 minutes to cool until it’s just warm to the touch. If it’s too hot, when you add the eggs next, they will curdle/cook.
Pour in lightly whisked eggs, whisking until well combined.
Add dry flour cocoa mixture and gently fold using a spatula or wooden spoon until incorporated, ensure not over-mix. It’s ok if there are still only some small lumps of flour in the batter.
Pour batter into the lined baking pan and smooth out the top.
Roughly chop the nuts and sprinkle them on top of the brownie.
Bake for 20-23 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs. It will look slightly under-baked which is what you want to achieve fudgy brownies.
Remove and cool in pan for 15 minutes.
Transfer to a wire rack to cool completely.
Cut into squares and enjoy!

Video

Notes

To make these nutty brownies gluten-free, use almond meal instead of plain flour by using the same quantity (2/3 cup).

To make these nutty brownies dairy-free, use a dairy-free dark chocolate block and coconut oil instead of butter by using the same quantities for each.

Your eggs must be at room temperature and beaten before adding them to the melted chocolate mixture. If the eggs are too cold and the chocolate is still warm, the eggs will curdle/cook.

The combination of pecans, almonds, and cashews is delicious but you can also use any mixed nuts you have on hand or just use one type of nut.

Remove brownies from the oven when a skewer inserted into the middle comes out with only a few moist crumbs. It will look slightly under-baked which is what you want to achieve fudgy brownies.

Store nutty brownies in an airtight container, in a dry/dark pantry at room temperature for 4-5 days.

Freeze nutty brownies by cooling them completely from the oven but do not slice them up. Wrap the entire slab of brownies in a tight layer of plastic wrap then in a layer of foil. Place it into your freezer as is or in a freezer-friendly container. Freeze for up to 3 months.

Thaw these nut brownies by unwrapping the slab from the layers of foil and plastic wrap and place it on a plate or board on your kitchen counter to defrost at room temperature. Cut into squares and enjoy as is or warm them up in the oven or microwave.

Nutrition