You will need:
3/4 cup walnuts, toasted
2 cups sugar
1 cup all-purpose flour
1 cup cocoa, dutch processed preferred
1 teaspoon salt
1 cup butter, melted
4 eggs
1/2 tablespoon vanilla
1/2 cup semi-sweet chocolate chips
Let’s start by preparing the pan. You can use a 9 x 13-inch pan or a 9 x 9-inch pan depending on how thick you want your brownies to be. I’m using a 9 x 13-inch.
I’d prefer to use a 9 x 9 because I love thick brownies. I used to have a beautiful 9 x 9-inch pan. My neighbor called to borrow it one day. I knew the chances of me getting my pan back were slim and that’s why I gave my pan a hug and said, “I love you, you’re an awesome 9 x 9”. I gave it a little squeeze. She was an awesome lady with many talents. She was just a little on the ditsy side about returning items she borrowed. Needless to say she moved and took my pan with her. I will never see that 9 x 9 again.
I need to break down and buy another one.
Anyway…I like to line my baking pan with parchment for easy removal and easy cutting. The pan may be buttered and lightly floured, if you parchment isn’t available.
To toast the walnuts, place them on a baking sheet and put them in a 350 degree oven for about 7-10 minutes.
Once the walnuts are beginning to brown, remove from the oven and set aside to cool.
In a small sauce pan, melt 1 cup butter (salted or unsalted, you choose). Set aside.
In a large mixing bowl, add 2 cups sugar.
Add the 1 cup flour.
Add 1 cup cocoa.
Add 1 teaspoon salt. Chocolate and salt go very well together.
Whisk the dry ingredients together.
Add the 1 cup melted butter to the dry ingredients. Mix well.
Add the 4 eggs.
Mix just until blended.
Add 1/2 tablespoon vanilla.
Take a moment to disregard how close up and washed out these photo’s are. What the heck was wrong with me while taking these photos? My apologies. Seriously, I don’t know what my deal is today?
Coarsely chop the 3/4 cup toasted nuts that were set aside.
Reserve 1/4 cup.
Add 1/2 cup chopped walnuts and 1/2 cup chocolate chips. Stir together.
Carefully spoon batter into prepared pan. It’s a bit more difficult to spread with the parchment.
Spread as evenly as possible.
Sprinkle with reserved 1/4 cup walnuts. Have I mentioned how much I love walnuts in brownies? I DO!
I’m sprinkling more walnuts on top just to show off.
Place in a preheated 350F oven.
Bake for 25-27 minutes for a 9 x 13-inch pan or 27-30 minutes for a 9 x 9-inch pan.
The brownies are done when they have puffed up slightly and are beginning to brown around the edges. Careful not to over bake.
Remove from the oven and allow to cool.
When the brownies have cooled, lift them out of the pan. However, they are delicious hot with a scoop of vanilla ice cream on top or a big glass of cold milk.
Million Dollar Brownies
You'll feel like these are worth a million bucks once you finish making them. Lots of chocolate goodness paired with nuts and chocolate chips.
Ingredients
- 2 cups sugar 240 g
- 1 cup all-purpose flour 120 g
- 1 cup cocoa, dutch processed preferred 120 g
- 1 teaspoon salt
- 1 cup butter, melted 230 g
- 4 eggs
- 1/2 tablespoon vanilla
- 3/4 cup walnuts, toasted 110 g
- 1/2 cup semi-sweet chocolate chips 75 g
Instructions
-
Preheat oven to 350 degrees Fahrenheit (176 C). Line a 9 x 13-inch baking sheet with parchment paper or butter and lightly flour. Set aside. Melt butter in a small pan. Set aside. In a large mixing bowl, stir together sugar, flour, cocoa, and salt. Add melted butter and mix just until blended. Add eggs and vanilla,mix well. Stir in toasted walnuts and chocolate chips. Carefully spoon batter into prepared pan. Bake for 25-27 minutes being careful not to over bake. Remove from oven and allow to cool before cutting into squares.
Made these brownies 2 days ago – they were amazing! They are so rich – million dollar is the perfect name for them! Seriously having physical withdrawal now that they are all gone (no I did not eat them all myself – they were enjoyed by many). Will have to make more – although quite concerned with the news reporting a possible worldwide chocolate shortage. Thank you for your very thoughtful recipes!
Love your comment and I am DYING over the chocolate news. What will we do! I try to support small chocolate growers whenever I have the opportunity. Let's all cross our fingers and hope for the best. thank you so much for commenting. I was thinking of making these yesterday, but I knew I would be the only one to eat them in two days!
I love this recipe! I've made it a few times and the brownies are amazing. Thank you for sharing!
Thank you for taking time to comment. I agree with you they are amazing and I have to keep myself from making them because I can eat the entire batch. There is just something about chocolate and nuts that I love.
I'm a new follower of your blog and love the clear photos and instructions. May I know if I were to halve all the ingredients (I bake for one) what size pan should I use? I'm giving your brioche burger buns a swing today!
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I'm not a chocolate lover, I'll take a citrus, vanilla or flowers based sweet recipe over a chocolate one any day. But, BUT, I made these brownies last night and then I ate one, and another, and another and somehow I ended up eating 3/4 of the batch, all by myself. At 11 PM. And I'm not even 5 ft tall!
I may have to make some adjustments (the flour here is pretty bad, so these were a bit too crumbly), but these are seriously delicious.
Winter came today, we've been at 2 °C all day! I love winter, I miss the summer fruit, but with the cold came the best food. Tomorrow is national holiday, so I'm making oxtail ragu with fresh pasta tonight.
And then I'll finish the brownies 🙂
One little thing, there's a small typo in the butter quantity, it says 9230 g) instead (230g).
Ahhhh!! That looks sooo good!!! Love the addition of walnuts! And brownies for breakfast is totally awesome!!
Breakfast, snack, lunch, snack….
These look delicious and I actually liked your photos too.
Thanks Sharon.
Another question! Should the cooking time be adjusted for a 9 x 9 pan? Thanks 🙂
Cooking time for a 9 x 9 is about 27-30 minutes. Yum, thicker brownies 🙂
Yum, these look great 🙂 I have a question that no one has ever been able to answer yet! Where do you find Dutch processed coco? I have looked at every grocery store and I've asked William Sonoma and other shops too. No one knows or even knows what the difference is between Dutch processed and regular. I have other recipes that ask for it too. I love your blog. You have the best recipes with the most detailed directions and with the best pictures! Almost like watching you bake in person 🙂 Thank you!
Here is a great explanation of the difference between cocoas: http://joythebaker.com/2013/10/baking-101-natural-vs-dutch-processed-cocoa-powder/
I have found that dutch process has a much richer and darker chocolate flavor. I have been trying to use cacao powder because it is less processed (trying to be healthier). I found myself adding more and more cacao to get the dark flavor I so desired. It works in some recipes, but in baking I like a dark rich flavor and color of dutch process. You can try your local grocery store. Look for Droste or Vahlrona. Even hershey's has been making a dutch process. If all else fails, Amazon is a great resource. I just ordered 4 lbs of Sharffen berger that is to die for. I hope this helps.
Your brownies look and sound wonderful and I love the easy method. I've never made them with cocoa before, only with melted chocolate. I'm going to give your recipe a try. Thank you for giving it here!
I hope you love them Sandra. Thanks for your comment.