Chocolate Walnut Brownie Chocolate dessert recipe Quick and easy dessert delicious food

Chocolate Walnut Brownie – a simple&delicious dessert

This dessert is special: moist, bitter-sweet, with chocolate and walnuts. It fits perfectly with a sweet&sour sauce, with chocolate topping or vanilla ice cream. I chose to prepare this Chocolate Walnut Brownie in a round shape, but it can be prepared in a rectangular pan and can be divided into rectangle or square portions. We love brownies very much, I have some other versions on the blog: Apricot Chocolate Brownies, Chocolate Cake Squares with Pastry Cream frosting.

Ingredients Chocolate Walnut Brownie

• 75 ml unsweetened espresso coffee (or 1 teaspoon instant coffee dissolved into 75 ml hot water)
• 200 g dark chocolate (40%-50% cocoa)
• 175 g butter
• 300 g granulated sugar
• 200 g all purpose flour
• 1/2 teaspoon baking powder
• 40 g cocoa powder
• 1 teaspoon grounded cardamom
• 3 eggs
• 1 teaspoon vanilla extract
• 50 ml vegetable oil
• 100 ml whole milk
• 50 g waknuts (roasted and chopped)

For decorating

• 100 g dark chocolate
• 100 ml whippong cream
• pomegranate seeds (optional)

Preparing Chocolate Walnut Brownie

Preheat the oven at 175 Celsius. Prepare a round 20 cm pan or a rectangular 15/20 cm pan by lining it with parchment paper.

Melt chocolate along with butter (I used the microwave but you can also melt them using a double boiler (bain marie).

Sift together flour, baking powder, cardamom and cocoa.

Mix eggs with butter until creamy. Add vanilla, vegetable oil, milk. Pour the mixture over the dry ingredients and homogenize. Add the chocolate and butter mixture. Finally incorporate the walnuts (I always use roasted nuts, they are more tasty and crunchy).

Pour the composition into the pan and bake for approximately 45 minutes. Check with a toothpick – by inserting it into the center of the cake;  and it must came out just a little wet.

Do not over bake this cake. It has to be moist and creamy. When the cake is ready, remove the pan from the oven and allow the cake to cool in the pan completely, before extracting it.

Place the cake onto a plate and prepare the chocolate glaze. Chop the chocolate and put it into a large bowl. Heat the cream (just bring it to a boil), then pour it over the chopped chocolate. Let sit for two or three minutes, then stir with a balloon whisk or a spatula, until all chocolate is melted and the mixture is homogenized. Let the chocolate glaze (chocolate ganache) cool and when it reaches room temperature, pour it over the cake and cover its entire surface. Before serving, spread some pomegranate seeds (or berries if you prefer).