Walnut Chocolate Brownie

Walnut chocolate brownie is a better alternative to the classic version of this American chocolate cake. It’s the crunchiness delivered by the walnuts that gives a winning and final touch to the chocolate brownies. Just like milk chocolate with hazelnuts. Choco-Brownie, as I used to call it, is very delicious and you will never get bored of it as it’s not too sweet, thanks to the unsweetened cocoa powder. It has a soft and compact texture and it’s excellent with a cappuccino or a cup of coffee. I have good memories tied to this amazing dessert: my very first experience working in a coffee shop in England. Right after being baked, and when still hot, the chef used to ask me to cut the whole cake in portions. I was very happy to do it and I was taking advantage of it by scoffing the useless edges and hiding myself behind the counter, in case some customers were hanging around. That was the very first time I tried a chocolate brownie. Since then, I love it so much and I can tell that it has become one of my favourite desserts.

walnut chocolate brownie


6 spoons of bitter cocoa powder
225 g butter
200 g caster sugar
125 g plain flour
2 eggs
1/4 teaspoon of vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
4 spoons chopped walnuts
butter for the tin


6 tablespoons semi-skimmed milk
6 tablespoons softened butter
1 + 1/2 cups of sugar
1 cup chocolate chips
1 splash of vanilla extract


In a pot, melt the bitter cocoa powder and the butter on very low heat. When ready, transfer everything into a mixing bowl, add the caster sugar gradually and stir.

Add the eggs one at a time, the vanilla extract and stir.

In a container sieve together plain flour, baking powder and salt. Add the chocolate mixture, then chopped walnuts and stir.

Spread butter into a greased 20 cm square tin. Pour the mixture and bake at 180° C for 20 to 25 minutes.

FROSTING: In a saucepan, mix milk, butter and sugar together and bring to a boil; leave it simmering for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the mixture and stir until the chocolate chips are completely melted. Pour immediately over the brownie. When it cools down, sprinkle on top with some cocoa powder and garnish with half walnut kernel.

I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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