Cakey Walnut Brownies, a classic dessert that can be made at home from scratch in about 30 minutes. It has a light, chocolaty sponge with crunchy walnut pieces, so indulgent, hard to resist not having one too many brownies. Cut them in squares, or bake them as a cake, the result is the same scrumptious dessert.
Last year on this time I was on a (rather) low-carb and healthy diet. Fast forward 12 months later, and I'm eating my weight in sugar, and eating enough carbs in a day to last me for a lifetime. But then last year I wasn't stuck in the house, while the whole world was collapsing. So, yeah, a pretty good reason to keep baking.
Brownies! These sweet little beauties need no presentation. They are one of the most popular desserts in the world, and have so many variations, that it's hard to choose what to add to them. So many options, so yummy brownies. I love walnuts, on their own, and especially in desserts, so why not add some to my brownies.
I have never been a fan of boxed desserts, you have to add so many more ingredients, that you may as well bake your dessert from scratch using good-quality ingredients that you know will taste amazing. The walnut brownies are ready in about 30 minutes, and that includes prep and baking time.
My Easy Fudgy Vegan Brownies are as decadent, but without butter or eggs. A bit different, but they do taste like the real deal. And, if you are after a gooey brownie recipe, my Baileys Brownies with Black Cocoa and to die for.
How to make cakey brownies
Before you start, make sure the eggs are at room temperature. Cool ingredients won't bring the same great results, so if you store your eggs in the fridge, take them out at least 1 hour before you bake.
To melt the chocolate and butter, I prefer using the bain-marie method, which is placing a bowl over a pot of simmering water, and allowing the ingredients to melt gradually and uniformly. In this way, the melted chocolate not only won't be hot, but the changes of it burning are nearly 0.
- add the pieces of chocolate, butter and cocoa powder to a heat-proof bowl, then set it over a pan of simmering water
- allow it to melt completely, then remove from the heat and leave to cool slightly
- meanwhile, use a hand mixer to beat the eggs with the sugar until you get a pale golden colour, and the mixture is creamy
- pour in the chocolate mixture, add the vanilla extract, chopped walnuts and sifted flour, and mix gently with a spatula to get a smooth batter
- transfer to a cake tin or a sheet pan, and bake at 170 degrees Celsius (350 Fahrenheit) for about 20-25 minutes or until set.
Cakey brownies vs. fudgy brownies
Cakey brownies are light, and the sponge is light and fluffy, just like a cake. Using self-raising flour lifts up the sponge, making it airy. If you use plain flour, add baking powder and baking soda.
The fudgy brownies are dense, rich and a lot heavier. It is the amount of chocolate and butter that makes the difference, the more, the fudgier. Also, the amount of flour has to be low, so the texture can be tick and very chocolatey.
If you’ve tried these CAKEY WALNUT BROWNIES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Cakey Walnut Brownies, a classic dessert that can be made at home from scratch in about 30 minutes. It has a light, chocolaty sponge with crunchy walnut pieces, so indulgent, hard to resist not having one too many brownies. Cut them in squares, or bake them as a cake, the result is the same scrumptious dessert. No need to buy the boxed kind, the homemade brownies are the real treat.
- 110 g dark chocolate
- 85 g unsweetened cocoa powder
- 200 g butter
- 250 g light brown sugar
- 4 eggs
- 125 g self-raising flour
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Pre-heat the oven to 170 degrees Celsius (340 Fahrenheit).
Place the chocolate, cocoa powder and butter in a heat-proof bowl, and set it over a pan of simmering water until they melt into a smooth paste.
In a large bowl, mix the eggs with sugar until very light and fluffy.
Pour over the cooled chocolate mixture, sift the flour, add the vanilla extract and fold everything together.
Add to a cake tin - mine is a square tin of 20cm or 8 inches long and 5cm or 2 inches high
Bake for about 20 minutes, or until set.
Dust with icing or powdered sugar.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.