Fudgy Walnut Brownies
- 50 minutes plus cooling
- 8 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 2 cups Diamond of California® Walnuts, divided
- 1 cup unsalted butter, cut into pieces
- 8 ounces unsweetened chocolate, broken into pieces
- 2 1/2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs, at room temperature
- 3/4 cup flour
- 1/2 teaspoon salt
Preheat oven to 350F°. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. *If using Diamond of California® chopped walnuts, bake about 6 minutes. Let cool slightly, then chop into small pieces. Leave oven set at 350 F°.
In a large microwave-safe bowl, heat butter and chocolate on high, stirring after each minute, until melted and smooth, 1 to 3 minutes total. (Alternatively, in the top of a double boiler, or in a medium, heatproof bowl fitted snugly over a saucepan with 2 inches of hot water, heat butter and chocolate, stirring until smooth). Let chocolate cool to lukewarm, 5 to 10 minutes. Mix in sugar and vanilla; stir in eggs until well blended. Add flour and salt, stirring until smooth. Stir in 1-3/4 cups walnuts.
Spread batter in a 9×13-inch pan. Sprinkle remaining 1/4 cup nuts evenly over top. Bake until the top looks dry and a toothpick inserted in center is still covered with moist chocolate, 30 to 35 minutes. Transfer to a wire rack; let cool completely. For easier slicing, cover with plastic wrap and refrigerate 1 hour (or freeze 30 minutes). If foil lined, lift from pan and place on cutting board. Cut into 24 squares. Store airtight at room temperature up to 5 days.