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Extra Nutty Dark Chocolate Fudge Brownies

February 25, 2015 by Joy the Baker 113 Comments

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Extra Nutty Dark Chocolate Brownies

[H]ey can I borrow your kitchen?  Mine is a mess. It’s half of a mess.  I’ve managed to unpack my favorite coffee mugs, my stand mixer, and my mason jars.  I’ve basically unpacked everything pretty.  The rest?  The drudgery?  Not interested. Those will stay in a box for a good while until I lose my mind and can’t live without my boring black plastic tongs for another second. 

So… I’m going to need to borrow your kitchen.  I’ll come in with random bags of baking groceries.  I’ll raid your cabinets for mixing bowls and wooden spoons and I’ll make us some brownies.  

Working in your kitchen will be much better then unpacking my own.  I think they call this avoidance. Really delicious avoidance. 

Extra Nutty Dark Chocolate Brownies

My friend Gabrielle let me use her pretty marble kitchen.  I made a mess, but there were brownies in the end.  Forgiveness through chocolate. 

Extra Nutty Dark Chocolate Brownies

I’m solely interested in comfort food these days.  If it’s not gooey, melty, or dripping in caramel… I can’t with you right now.  I’ll save the kale for summer. 

Extra Nutty Dark Chocolate Brownies

Bittersweet and unsweetened chocolate are melted down with butter.  Unsweetened cocoa powder is added too.  Three way chocolate.  

Three eggs, brown sugar, and lots of nuts.  Tremendous success.  

Extra Nutty Dark Chocolate Brownies

Eggs are beaten together with the brown sugar.  

Extra Nutty Dark Chocolate Brownies

Butter and dark chocolate into the egg and sugar mixture. 

Even making brownies is pretty.  What a good life. 

Extra Nutty Dark Chocolate Brownies

Glossy brownie batter is topped with lots nuts.  I like a combination of pecans, walnuts and hazelnuts.  Whole and by the handful.  Salt too!  Flakey sea salt takes these dark chocolate brownies over the top! 

Extra Nutty Dark Chocolate Brownies

Baked but still gooey.  

Extra Nutty Dark Chocolate Brownies

Under-baked just slightly. Gooey.  Chocolate-y.  Crunchy nuts and bright flecks of salt.  Coffee would be the best idea.  Pull up a stool.  Forget about the dishes and all the moving boxes for as many minutes as you can.  

Good life! 

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Extra Nutty Dark Chocolate Brownies

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 9 1x
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Ingredients

Scale
  • 5 ounces bittersweet chocolate chips
  • 2 ounces unsweetened chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1¼ cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon coarse sea salt, plus more for topping
  • 1/4 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 small handful pecan halves, walnut halves, and roasted hazelnuts

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 8×8-inch square pan with nonstick cooking spray. Line with parchment paper and lightly spray the parchment paper. Set aside.
  2. Place chocolates and butter in a small, heat-proof bowl. Place bowl over a small pot of simmering water (creating a double boiler), or microwave the mixture at 50% for 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder.
  3. In a medium bowl, whisk together eggs and brown sugar until thoroughly combined. Whisk in vanilla extract. Add the chocolate mixture and stir to combine.
  4. Add the salt, baking soda, and flour. Stir until thoroughly combined and spoon into prepared pan. Top with nuts.
  5. Bake for 30 to 35 minutes until the brownies are slightly puffed, the nuts are golden brown, and the top is no longer glossy. Remove from the oven and allow to cool before slicing and removing from the pan.

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Reader Interactions

Comments

  1. Bee

    February 7, 2019 at 9:34 am

    These came out so well! Fluffy and gooey at the same time :). I added nuts to the batter as well and some cinnamon and cayenne for a fun punch!

    ★★★★★

    Reply
  2. Nan V

    April 9, 2016 at 5:57 am

    Delicious! I will make again for sure!

    Reply
  3. I'm Patricia

    October 18, 2015 at 2:29 pm

    This is the recipe I will use to make brownies from now on. Such a good chocolatey recipe. I used walnuts because I love them and I didn’t want to run out to delay making these brownies. I liked that the recipe calls for only half a cup of butter. That makes for un-greasy brownies. What a bonus!

    Reply
  4. Dana

    October 18, 2015 at 3:41 am

    I have made these twice now, and let me tell you, these are the best brownies I’ve EVER had and made! Simple yet delicious, and the sea salt makes all the difference! Love your recipes!

    Reply
  5. Ellie

    September 27, 2015 at 8:48 pm

    Wow, these needed to be baked in a much bigger pan. There was so much batter that the top rose, domed and cracked like a cake. At first I thought I’d added too much baking soda, but nope – 1/4 tsp. Possibly they would have been fine in a 9×9 or 9×13, but as it was they didn’t cook through before the edges burned.

    Reply
  6. Mal

    May 25, 2015 at 7:17 am

    Nope, my bad! Just seen the step for adding the cocoa powder…it is easy to miss, but it is there!

    Reply
  7. Mal

    May 25, 2015 at 7:12 am

    Hmmmm…followed instructions to the T, then discovered that I had left off the cocoa powder as it had not been mentioned in the instructions (only mentioned in the list of ingredients). Of course, I only discovered this after I had bunged the tin in the oven and was checking the recipe again to work out when to add the salt topping. It would be useful to have these 2 additional steps added. I usually follow recipes as prescribed the first time before deciding if changes are required to suit my own palate, hence followed steps exactly. Might help someone else down the line…?

    Reply
  8. Gail

    May 22, 2015 at 10:15 am

    I’ve made these twice and they are very good but they come out cakey rather than fudgy like your picture. What am I doing wrong?

    Reply
  9. Chill K

    May 3, 2015 at 6:44 am

    These brownies were great. I loved the texture of the brownie and I like all my baked goods on the saltier side.

    Reply
  10. The Yummy Lounge

    April 16, 2015 at 10:48 am

    Love of chocolate is makes me come here again and again….

    Reply
    • joythebaker

      April 22, 2015 at 12:24 pm

      Chocolate does that to all of us!

      Reply
  11. Suzie

    March 30, 2015 at 8:01 pm

    I’m scared by the amount of flour. I usually use 1/2 c. Not too cake-y?

    Reply
  12. Mayuri Patel

    March 14, 2015 at 2:23 pm

    baked the brownies but substituted the eggs with yogurt. Best ever brownies. Turned out good. Thanks for sharing the recipe.

    Reply
  13. Julie

    March 14, 2015 at 12:42 pm

    I made these last week…my chocolate-crazy cheri told me to make sure I saved the recipe. Like really, really sure. They were super good.

    Reply
  14. Rebekah

    March 14, 2015 at 8:32 am

    Made this today and they smelled amazing! Looked beautiful too! Sadly, I believe I overbaked them because they are not gooey. Will still be amazing with some ice cream. I baked them for only 30 mins but used convect bake…think that’s where things went a little wrong.

    Reply
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