Chocolate Brownie Nuts Delight (Printable)

Rich, fudgy chocolate squares enhanced with mixed nuts for added crunch and depth.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup granulated sugar
06 - 1/2 cup packed light brown sugar
07 - 3/4 cup unsalted butter, melted and slightly cooled
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract

→ Add-Ins

10 - 3/4 cup semisweet chocolate chips
11 - 3/4 cup mixed nuts (walnuts, pecans, or hazelnuts), roughly chopped

# Steps:

01 - Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed.
03 - In a large bowl, whisk the melted butter with granulated and brown sugars until smooth and glossy.
04 - Add eggs one at a time to the butter and sugar mixture, beating well after each addition, then stir in the vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture until just combined without overmixing.
06 - Fold in the semisweet chocolate chips and roughly chopped mixed nuts evenly.
07 - Pour the batter into the prepared pan and spread it evenly with a spatula.
08 - Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into 12 squares.

# Expert Tips:

01 -
  • They're forgiving enough for a first attempt but rich enough to impress anyone you share them with.
  • The nuts add this wonderful crunch that keeps every bite interesting, plus they're easier to make than they taste.
02 -
  • The toothpick test is real—underbake by even two minutes and you get that glossy, almost fudgy center that makes people close their eyes when they eat them.
  • Room temperature eggs and cooled butter are not just suggestions; they're the difference between silky batter and one that looks slightly grainy.
03 -
  • If your butter was too hot when you added the eggs, the batter will look slightly grainy—just keep mixing gently and it will smooth out.
  • Sifting your dry ingredients together before folding takes an extra minute but ensures there are no cocoa lumps hiding in the finished brownie.

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