Brownie with Chocolate Center and Walnut Crumble

Brownie Recipe with Chocolate Center and Walnut Crumble

Hello! We are going to prepare a dessert that combines the best of two worlds: the melting intensity of cocoa and an irresistible crunchy texture. It's ideal for when you need a treat sweet comforting and homemade without complicating your life.

Preparation time

To organize ourselves well in the kitchen, here are the estimated times. Remember that baking requires patience, especially in baking.

• Preparation: 10 minutes
• Cooking: 35 minutes
• Total: 45 minutes
• Servings: 9 large or 12 medium
• Difficulty: Easy

Ingredients

The quality of the chocolate is vital here. Look for fresh ingredients so that the result is professional pastry-chef quality. Here's what you need:

For the batter and filling

• 200 g dark chocolate for melting (fondant type)
• 150 g butter (preferably unsalted)
• 3 large eggs (L)
• 150 g white sugar
• 100 g common wheat flour (all-purpose)
• 5 g baking soda (1 teaspoon)
• 5 g vanilla extract (1 teaspoon)
• 80 g chocolate chips
• 100 g shelled walnuts (for the crunchy, crumble)

Note on substitutions: If you can't find chocolate chips, you can chop a bar of extra chocolate in irregular pieces. In case of allergy to walnut, you could use another nut, although walnut is the classic; some even experiment with peanut for a salty touch, similar to the fudge brownies with walnuts that are so popular.

Utensils we will use

You don't need sophisticated equipment to achieve this perfect brownie . With the basics at home, we manage wonderfully.

• Saucepan or small pot (for bain-marie or gentle direct heat)
• Medium bowl (for beating eggs)
• Large bowl (for the dry mix)
• Manual whisks or silicone spatula
• Dessert tray or rectangular mold (approx. 20×20 cm or 20×25 cm)
• Baking paper or aluminum foil

Step-by-step preparation of the Brownie with Chocolate Center

Let's bake. Follow these steps calmly and you'll see how your kitchen fills with a spectacular aroma.

1. Preheating and first steps

   The first thing is to preheat the oven to 175ºC. It's crucial that it's at the correct temperature when we put in the mixture. While it heats up, take the opportunity to chop the walnuts; don't turn them into powder, we're looking for pieces that you can feel when you bite.

2. Beating the liquid base

   In a medium bowl, crack the eggs. Beat them vigorously until they foam slightly. Then, gradually add the sugar while continuing to stir. You should mix until you notice that the sugar has integrated well and the mixture has taken on a slightly paler color.

3. Melting the chocolate and butter

   Heat a saucepan over low heat. Add the butter and chopped dark chocolate. The key here is patience: stir constantly so the chocolate doesn't burn at the bottom. We're looking for a smooth, shiny, and homogeneous cream. If you prefer, you can do it in the microwave in 30-second intervals, but the saucepan gives you more control.

4. Combining the wet mixtures

   Pour the melted chocolate (make sure it's not boiling, let it cool for a minute if necessary) over the bowl with the beaten eggs and sugar. Do it little by little while stirring with the spatula to gently integrate everything. You'll see how the batter becomes dark and dense.

5. Incorporating dry ingredients and mix-ins

   In another bowl, mix the flour with the baking soda and a pinch of salt if the butter was unsalted. Also add the chocolate chips and chopped walnuts. Incorporate this dry mixture into the wet batter bowl. Add the vanilla extract now. Stir with folding movements only until you no longer see traces of white flour. Do not overmix or the perfect brownie will be tough.

6. Baking in two phases

   Pour the batter into your mold, previously lined with paper or greased. Spread it well with the spatula. Bake for 20 minutes. After this time, carefully open the oven and cover the tray with aluminum foil (this will prevent the surface from burning and help the inside stay moist). Let it bake for 10-15 more minutes.

To finish and serve

Remove the mold from the oven and let it cool on a wire rack before unmolding. This is essential for the structure to set and not crumble when cut. Once warm or cold, cut into squares. If you want the full experience of classic brownies, serve a warm portion accompanied by a scoop of vanilla ice cream; the contrast of temperatures is magical.

Nutritional Information

Here are the estimated values per serving for your reference. Remember it's an energetic treat.

• Calories: 350 kcal
• Proteins: 5 g
• Fats: 22 g
• Carbohydrates: 38 g
• Fiber: 3 g

Approximate values based on a division into 12 portions.

5 keys to make it perfect

Sometimes, small details make the difference between a dry cake and a memorable brownie.

1. The mixing point: We don't want to incorporate too much air into the flour. Once you add the dry ingredients, mix just enough. If you beat too much, you develop the gluten and will lose that characteristic dense texture, making it look more like chocolate cakes than a moist brownie.

2. The quality of the cocoa: As it is the absolute protagonist, use chocolate with a cocoa percentage that you like to eat on its own (minimum 55-70%). Avoid substitutes.

3. The aluminum foil trick: As we indicate in the recipe, covering the mold halfway through baking is vital if your oven is powerful. It allows the center to cook without drying out the top crust, achieving an effect similar to that of the molten heart walnut brownie.

4. Patience when cutting: I know it smells wonderful, but if you cut it hot it will break. The chocolate needs to solidify a bit to maintain its shape.

5. The walnuts: Lightly toasting them in a pan before adding them to the batter enhances their flavor and makes them crispier, creating a better contrast.

When is it ideal to enjoy it?

This dish is extremely versatile. It is the king of weekend family snacks, when you have time to calmly enjoy a coffee or a glass of milk. It also works wonderfully as a dessert at a dinner with friends, as you can make it in advance.

In summer, accompanied by ice cream, it is unbeatable. And in winter, served warm, it comforts the soul. It's that kind of wildcard recipe, similar to the versatility of a chocolate walnut crust tart, which always looks good at birthday celebrations or simply to treat yourself on any given Tuesday.

Recipe comparison table

Sometimes we look for variations depending on what we have in the pantry. Here I compare this recipe with other similar ones.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this brownie turned out for you. Did you add ice cream? Did you swap the walnuts for another nut? Leave your comment and share your own little tricks so we can all learn new ways to enjoy it!

Culinary glossary

So you don't get lost with any terms, here are some brief definitions:

• Water bath: A technique for gently melting ingredients (like chocolate) using hot water vapor, by placing a bowl over a pot of boiling water without the bowl touching the water.
• Crumble: An English term referring to a crumbly or crunchy texture. In this case, we refer to the crunchy effect provided by the walnuts on the surface or inside.
• Fondant: In the context of chocolate, it refers to a chocolate with a high cocoa butter content that melts easily and smoothly.
• Ribbon stage: The state of beaten eggs and sugar when the mixture is so thick and pale that when you lift the whisks, you can «write» or draw shapes that hold for a few seconds before sinking.
• Folding movements: A way to gently mix ingredients (from bottom to top) so as not to lose the air incorporated into the batter and to avoid developing elasticity in the flour.

Brownie with Chocolate Center and Walnut Crumble

Brownie With Chocolate Center and Walnut Crumble: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: Mexican

Keywords: brownie, with, center, chocolate, crumble, walnut, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 9 servings

Calories: 500 kcal

Preparation Time: PT20M

Cooking Time: PT30M

Total Time: PT50M

Recipe Ingredients:

• 170 g unsalted butter
• 200 g dark chocolate (minimum 60% cocoa), chopped
• 1 cup of sugar
• 1/2 cup of muscovado or brown sugar
• 3 large eggs
• 1 tsp of vanilla extract
• 1 cup of wheat flour
• 1/4 cup of unsweetened cocoa powder
• 1/2 tsp of salt
• 1/2 cup of coarsely chopped walnuts
• Preheat the oven to 180°C (350°F). Grease a 20x20 cm square pan or line it with parchment paper to facilitate removal.
• Melt the butter and chocolate. In a small pot over low heat, combine these ingredients and stir until you get a smooth and shiny mixture. Remove from heat and let cool for a few minutes.
• Add the sugars. Add it to the chocolate and butter mixture, mixing with gentle movements to fully integrate.
• Include the eggs one by one. Integrate each egg, making sure they mix well before adding the next.
• Add the vanilla. Incorporate the teaspoon and mix gently.

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 30 minutes

Total: :

Total: 50 minutes

Servings: :

Servings: 9-12 units

Difficulty: :

Difficulty: Easy

Preheat the oven to 180°C (350°F). :

Preheat the oven to 180°C (350°F). Grease a 20x20 cm square pan or line it with parchment paper to facilitate removal.

Melt the butter and chocolate. :

Melt the butter and chocolate. In a small pot over low heat, combine these ingredients and stir until you get a smooth and shiny mixture. Remove from heat and let cool for a few minutes.

Oven temperature. :

Oven temperature. Keeping at 180°C and avoiding opening the door during the first 20 minutes ensures even cooking.

Baking time control. :

Control the baking time. Each oven is different, so check the brownie at 25 minutes and adjust if necessary.

Cooling before cutting.:

Pre-cut cooling. Letting it rest for at least 15 minutes after taking it out of the oven prevents it from falling apart when cut.

Editor's Rating:
4.6