Chocolate Walnut Brownies
"Walnut Bliss Brownies" are a treat that marries deep flavors of bittersweet or semisweet chocolate with the texture of toasted walnuts. This dessert finds its roots in the American tradition of baking. The recipe is a twist on classic brownies, joining alternative flours like sorghum and tapioca alongside traditional ingredients such as butter, eggs, and vanilla extract. The process involves melting chocolate and butter, then mixing in brown sugar, eggs, and vanilla, followed by the dry ingredients and walnuts. The taste of Walnut Bliss Brownies is a flavors—chocolate, brown sugar and vanilla, cocoa powder, and the walnuts.
- 8 ounces Bittersweet or Semisweet Chocolate, chopped
- 6 tablespoons Unsalted Butter, cut into pieces
- ¾ cups Firmly Packed Brown Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Sorghum Flour
- 1 tablespoon Tapioca Flour or Potato Starch
- ⅛ teaspoons Kosher Salt
- 1 cup Walnuts, Toasted and Coarsely Chopped
- Warming Up the Kitchen:
By inviting your oven to a 350°F (180°C). Prepare a snug nest for brownies by lining an 8-inch square baking pan with foil, draping it gently. Butter the foil, setting the stage.
- Crafting the Batter with Care:
Over a flame, coax the chocolate and butter to melt together in a saucepan, stirring with dedication. Off the heat, bring the brown sugar into the mix, stirring it. Present the eggs one by one, each addition followed by vanilla. Sprinkle in the cocoa powder, sorghum flour, tapioca flour, and a pinch of salt, whisking with vigor. Fold in the toasted walnuts. Put this batter into its prepared pan.
- The Oven's Gentle Caress:
Let your brownies bask in the oven for about 25-30 minutes. A toothpick into the center should reveal moist crumbs. Allow the brownies to cool in their pan, atop a wire rack.
- Serving with Love:
When fully rested, hold the foil's edges to lift the entire brownie set onto a cutting surface, peeling back the foil. With a sharp knife, divide this chocolate mix into 12 rectangles. These brownies, can be kept at room temperature, tenderly covered with foil for up to 3 days.
