Walnut Triple Chocolate Brownies

Walnut Triple Chocolate Brownies

These gooey, fudgy walnut triple chocolate brownies are just irresistible and will have you sneaking for a second slice before you know it!



When you want an indulgent chocolate fix that comes together really quickly these homemade brownies can’t be beaten. Hands down one of the favourites and most talked about treats in our household. And this weekend I am baking a batch to take to friends, we are visiting.

This truly is the best brownie recipe ever, as they’re intensely chocolatey and heavenly delicious. Try them warmed a little in the oven and topped off with some vanilla ice cream and you’ll have a dessert to die for.

If you like the sound of these delicious brownies, you might also like my chocolate orange cookies or my blueberry white chocolate blondies.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: quick and easy to make.
  • Great for: perfect for all occasions, afternoon tea, picnics, family and friends visiting.
  • Taste: an intense rich dark chocolaty brownie with walnuts, balanced with the pleasant sweetness of milk and white chocolate.
  • Texture: gooey fudgy centre with a crusty top and walnut and chocolate pieces to give a bite.
  • Quantity: 16 pieces (23cm / 9inch Square baking pan)
  • Time: 37 minutes

CONTENTS

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    INGREDIENTS

    For this walnut triple chocolate brownie recipe all you need are these ingredients:

    • Butter – adds structure and a rich butter flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Although this is a sweet recipe salt really enhances the flavours, you just need a little. The butter also needs to be melted, which you can do on the stove top or in the microwave in short bursts.
    • Dark chocolate – I find using dark chocolate in the batter of my brownie is best, because there is enough sugar in the recipe and you want that beautiful rich intense flavour. This can also be melted, using one of the methods described for the butter.

    Chocolate recommendations: bars – Lindt Excellence Dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g. 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    • Medium eggs – whisking the eggs incorporates air, helping the brownies rise in the oven and are essential in developing that gooey fudgy texture in the middle. Make sure they are at room temperature before you start.
    • Light brown sugar – gives structure and sweetness to the brownies. I prefer to use brown because it adds a slight caramel flavour as well as a crunch, plus it is also less sweet than white sugar.
    • Vanilla extract or paste – adds flavour and enhances the other ingredient flavours in the brownie.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • Cocoa powder – I prefer to use a high-quality dark cocoa powder over regular cocoa powder. It is darker, adding richness, less acidic, and adds structure to baked goods.

    Cocoa recommendations: Van Houten Intense deep black cocoa powder, or Cacao Barry extra brute cocoa powder, or not as dark – Sevenhills wholefoods organic cacao powder

    • Plain or all-purpose flour – is so important to measure correctly! If you accidently add too much, your brownies will end up cakey and will lose that gooey fudge-like texture.
    • Bicarbonate of soda or baking soda- is a chemical leavening which increases the volume of the ingredients, creating a slightly lighter texture. We use this over baking powder because it reacts with the cocoa powder and creates air in the batter before baking.
    • Walnuts, milk and white chocolate – give this brownie that extra special chocolate indulgence, adding visual pleasure, texture and a surprise in every bite. You can remove or swap them for other flavours to serve your and your guests’ taste buds (see my variations below).

    TIP: I highly recommend adding a good pinch of salt to your desserts. It would seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    GLUTEN-FREE OPTIONS

    • Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability.

    VEGAN OPTIONS


    WHAT VARIATIONS CAN I MAKE?

    I absolutely love my brownie recipe as it gives me a base recipe with which I love getting creative with -chopping and changing the ingredients to cater for my mood and taste of the moment.

    • Nuts – can be removed altogether or a different type of nut can be added, such as pecans, almonds, peanuts or hazelnuts.
    • Chocolate – is a personal preference. In this recipe I wanted to have that rich dark intense chocolaty batter with the combination of milk and white chocolate to balance it. If you prefer you can swap any of them. If you don’t mind your brownies being a little more bitter try using 70% dark chocolate throughout, it works really well!

    Chocolate recommendations: bars – Lindt Excellence Dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g. 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    • Sweet candies – kids love Maltesers or M&M’s and they add a bit of fun – you can add any you like instead of the milk and white chocolates.
    • Coffee – is another great flavour to add. Mix 1 tablespoon of coffee powder with a tablespoon of hot water until dissolved and stir into the chocolate mix once melted.
    • Fruit – fresh or dried cherries make a nice addition to this brownie recipe, just omit the walnuts and additional chocolate.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one brownie

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Walnut Triple Chocolate Brownies

    STORAGE AND FREEZING

    This brownie will keep well at room temperature in an airtight container for 3 days or in the fridge for 5, although they rarely last beyond a day or two if anyone knows they’re there! 🙂 

    Freezing: Store them up to 3 months. I like to wrap the squares individually and store them in an airtight container so I can remove as many as I need at a time. To thaw them leave over night in the fridge and bring to room temperature or warm them through in the oven or microwave before serving.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT RECOMMENDATIONS

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • Whisking the eggs and sugar until pale and fluffy allows lots of air to be incorporated, giving added lift to the brownies and a shiny crust.
    • When incorporating the dry ingredients into the wet, gently fold them in, to avoid knocking out the air that you whisked into the eggs.
    • Use good quality chocolate and dutch cocoa powder to get the best fudgy results in taste and finish.
    • I prefer to sprinkle some of the walnuts and chopped chocolate over the top of the batter before baking it, I find the brownies look a bit more decorative and photogenic (this is optional). If you prefer, you can fold all the chocolate and walnuts in with the flour.
    • Baking time is the most important part in getting that gooey fudgy brownie texture. Avoid over baking them or they will turn out cakey. The centre will continue to bake and set after you remove them from the oven so don’t worry if they seem a bit gooey.

    READY TO MAKE YOUR WALNUT TRIPLE CHOCOLATE BROWNIES?

    Walnut Triple Chocolate Brownies

    Walnut Triple Chocolate Brownies

    Preparation:15 minutes
    Baking:22 minutes
    Total:37 minutes
    Servings: 16 squares
    Tools you’ll need:
    • 23cm (9inch) Square baking pan
    These gooey, fudge walnut triple chocolate brownies are just out of this world and will have you sneaking for a second slice before you know it!

    INGREDIENTS LIST
     

    • 200 g butter
    • 100 g dark chocolate (minimum 50% cocoa solids)
    • 3 medium eggs (150g total)
    • 200 g soft light brown sugar (muscovado)
    • 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
    • 20 g dutch cocoa powder (3 tbsp)
    • 100 g plain (all-purpose) flour
    • 1/4 tsp bicarbonate of soda / baking soda
    • 1 pinch fine sea salt
    • 100 g milk chocolate
    • 100 g white chocolate
    • 100 g walnuts (halved)

    Preparation
     

    • Preheat the oven to 180°C / 350°F / Gas 4, without the fan. If you need to use the fan, turn the temperature down to 160°C.
    • Line a 23cm (9inch) square baking pan with baking/parchment paper. (This will make it easier to remove the brownies once they have cooled.)
    • Place the dark chocolate and butter into a heatproof bowl and set the bowl over a saucepan of simmering water. Make sure not to let the water touch the bottom of the bowl. Stir occasionally until completely melted, then remove the bowl and set aside to cool slightly.
      Alternatively, place the heatproof bowl in a microwave for 10-second intervals stirring between bursts until melted.
    • Chop up the milk and white chocolate into 1 cm pieces and set aside.
    • In a large bowl, whisk the eggs, sugar and vanilla until pale and fluffy. I like to use my electric hand mixer which takes about a minute.
    • Once the egg mixture has increased in volume and is pale and fluffy, add the chocolate and whisk until just combined.
    • Then sift the flour, cocoa powder, baking soda and salt into the mixing bowl, along with the walnuts and chopped chocolate (leaving some walnuts and chopped chocolate pieces for decorating, if you wish).
    • Gently fold through with a spatula being careful not to over mix or you will lose all that lovely air that you whipped into the eggs.
    • Pour the brownie batter into the prepared square baking pan and smooth flat.
    • Finally, sprinkle over the remaining walnuts and chopped chocolate.
    • Baking: Bake for 22-25 minutes until set around the edges and the top begins to crack. A toothpick inserted into the centre should not come out clean, but with a few moist crumbs on it.
      Baking time is the most important part in getting that fudgy gooey brownie texture. Avoid over baking them or they will turn cakey, the centre will continue to bake and set after you remove them from the oven so don’t worry if they seem a bit gooey.
    • Remove from the oven and allow to cool in the pan.

    Notes & Tips

    Storage: This brownie will keep well at room temperature in an airtight container for 3 days or in the fridge for 5, although they rarely last beyond a day or two if anyone knows they’re there! 
    Freezing: Store them up to 3 months. I like to wrap the squares individually and store them in an airtight container so I can remove as many as I need at a time. To thaw them leave over night in the fridge and bring to room temp or warm them through in the oven or microwave before serving.
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    KEYWORDS best brownie recipe, brownies, chocolate brownies, chocolate walnut brownie

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    Walnut Triple Chocolate Brownies

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried these Walnut Triple Chocolate Brownies or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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