9 | 52 Nutty Dark Chocolate Brownies

Brownies. With lots of nuts.

When Joy the Baker posted this picture on Instagram, I knew I had to make them. 

I mean.... Brownies and lots of nuts! 

Come on! How could this not sound good to anyone?

(Sorry to all you allergy sufferers out there. I honestly feel for you.)

Nutty Dark Chocolate Brownies

From Joy the Baker

140 g (5 oz) bittersweet chocolate (chips)

60 g (2 oz) unsweetened chocolate

113 g (1/2 cup) butter

3 tablespoons cocoa powder, unsweetened

3 eggs

250 g (1 1/4 cups) light brown sugar

2 teaspoons vanilla extract

1/2 teaspoon coarse sea salt

1/4 teaspoon baking soda

130 g (1 cup) flour

1 small handful pecan halves, walnut halves, and hazelnuts

• Preheat oven to 180°C (350°F).
• Melt chocolate and butter in a bain-marie (or in your microwave, if you have one). Once completely melted, stir in cocoa powder.
• In a bowl, whisk together eggs and sugar. Whisk in vanilla. Add chocolate mix and stir to combine. Stir in salt, baking soda, and flour until combined. 
• Pour into prepared pan (20x20 cm/8x8 in) and sprinkle with nuts. Bake for 30-35 minutes until nuts are golden brown. Let cool before slicing.

My modifications:

I used half bittersweet chocolate, half 75% (not quite unsweetened) chocolate because that's what I had at home, and I reduced the sugar to 200 g (1 cup). Both worked well.

The taste:

So so so so good! Awesome brownie recipe and with those nuts - divine! Most definitely a keeper and one for the repertoire!

What's your favorite brownie recipe? Any (secret) ingredients or toppings?