Dark Chocolate Walnut Brownies

Brownies made with cocoa powder like these tend to stay perfectly chewy, not heavy or greasy. Since about three-quarters of the cocoa butter has been removed from the powder, it is lower in fat than solid chocolate. As for what type to buy, we think Dutch cocoa, which is treated to remove its acidic component, makes for a deeper chocolate flavor in brownies.

PREP TIME: 15 MINUTES / TOTAL TIME: 1 HOUR / SERVINGS: 16








Ingredients
6 tablespoons unsalted butter
½ cup granulated sugar
½ cup light brown sugar
½ cup Dutch process cocoa powder
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour
1⁄3 cup chopped walnuts, toasted
16 large walnut pieces

1 HEAT the oven to 350°F. Line an 8″ × 8″ baking dish with nonstick foil or parchment paper, leaving a few inches hanging over two opposite sides, forming a “sling” to lift the brownies out.

2 MELT the butter in a medium saucepan on medium heat. Stir in the sugars and reduce the heat to low. Heat the mixture (avoid simmering), stirring often, until the sugar is partially dissolved, 2 to 3 minutes. Transfer to a medium bowl and stir in the cocoa, vanilla and ½ teaspoon salt. Beat the eggs lightly in a small bowl. Add to the cocoa mixture, stirring until just combined. Add the flour and stir until just combined. Stir in the chopped walnuts.

3 TRANSFER the batter to the prepared baking dish and place the walnut pieces on top, spacing evenly in 4 rows of 4. Bake until a wooden pick inserted in the center comes out with a few moist crumbs, 24 to 26 minutes. Cool in the baking dish 10 minutes. Lift out of the dish, transfer to a rack, and cool completely. Cut into 16 squares.

NUTRITION (per serving) 147 calories, 3 g protein, 18 g carbs, 8 g fat, 3 g saturated fat, 69 mg sodium