These are the most delicious walnut brownies, fudgy inside and flaky outside.
Last week was a very hectic one. Besides my children and work, we attended a wedding and finally embraced an extreme make over in our family room, including painting the ceiling and walls and redoing the fireplace mantle. I devoted every free moment to this project that I had been neglecting for a good while. We are almost done and everything seems to flow nicely…
But here is Valentine Day, one of Andrés Ignacio (9) and Tomás Eugenio (7) favorite celebrations, and besides preparing the Valentine’s baggies for their parties at school, I almost forgot to bake something for the occasion.
So, busy as I am, I decided to surprise my Valentines, with some walnut brownies, cause after all, Valentine Day is about chocolate and love and who wouldn’t love a bite of this wonderful chocolate morsel?
The best walnut brownies ever
I got this recipe from Inés Morales: a mom, a lawyer and a legal translator who happens to bake the most delicious brownies ever. She gave me her recipe more than 10 years ago with two warnings.
The first one: you have to bake them for just 20 minutes, not 19, not 21: just 20 minutes, to get the creamy fudgy consistency and the flaky top.
The second one: after you bake the brownies, you have to wait until they are totally cold before cutting them. The wait is worth it: you can neatly cut them, avoiding the crumbs…
Since I got this recipe, baking brownies became a must in my family celebrations. Here’s Inés wonderful formula. I hope you like it as much as I do.
How to make Walnut Brownies
To make these brownies you’ll need some tools and ingredients that you can easily get online through my Amazon Affiliate Program, including:
Following is a printable version of recipe. I hope you like it as much as we do. Please don’t forget to subscribe to my YouTube channel. Happy baking!
- 6 ounces semi sweet chocolate I used Ghirardelli premium baking bar
- 10 Tbs. butter
- 4 eggs
- 1 cup super fine sugar
- 1 1/3 cup all purpose flour
- 4 Tbs. sweet ground chocolate and cocoa I used Ghirardelli premium baking cocoa
- 1 1/3 cup chopped walnuts