Easy Brownies
- Total Time: 65 minutes
- Yield: 10 servings
Description
These easy holiday brownies are rich and chocolaty, featuring Valrhona cocoa and a crunchy walnut topping. Perfect for gifting or indulging during the festive season.
Ingredients
- Chocolate crumbles
- 45g Plain flour
- 12g Valrohna cocoa powder
- 25g Sugar
- 30g Soft butter
- Mix all the chocolate crumbs ingredients well with finger tips and set aside.
- Brownies
- 4 Egg whites
- 130g Melted chocolate (65g Valrohna chocolate & 65g semi-sweet chocolate)
- 130g Soft butter
- 125g Sugar
- 4 Egg yolks
- 1/2 tsp Vanilla extract
- 150g Walnuts, slighty crush
- 140g Plain flour )
- 2 1/2 tbsp (37 ml) Valrohna cocoa powder } sieve together
- 1 tsp Baking powder )
- 1 tsp Baking soda )
Instructions
- Preheat your oven to 180°C (350°F). Grease a baking pan and set aside.
- In a bowl, mix 45g chocolate crumbles, 12g plain flour, 25g Valrhona cocoa powder, and 30g sugar with soft butter using your fingertips until well combined. Set aside.
- In a separate bowl, whisk 4 egg whites until stiff peaks form. Gently fold in 130g melted chocolate using a rubber spatula.
- In another bowl, beat butter, sugar, egg yolks, and vanilla extract until creamy. Pour this mixture into the egg white mixture and mix well.
- Add walnuts and fold them into the batter. If desired, add rum or mint for additional flavor.
- Pour the batter into the prepared baking pan and sprinkle the chocolate crumble mixture on top.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan before cutting into squares.
- For a sweeter option, add chocolate chips or substitute the chocolate crumbles with a chocolate ganache topping.
Notes
- These brownies can be customized by adding chocolate chips for extra sweetness or replacing the chocolate crumbles with a chocolate ganache topping.
- Adding rum or mint can enhance the flavor profile.
- Store in an airtight container for up to a week.
- Perfect for gifting during the holidays.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18
- Sodium: 50
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 30
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Frequently Asked Questions
Why does this recipe whip egg whites to stiff peaks instead of just beating the whole eggs?
I separate the eggs — the 4 whites are whipped to stiff peaks and the chocolate is folded into them, while the 4 yolks are beaten with 130 g butter and 125 g sugar. This technique incorporates air into the batter for a lighter, less dense brownie than you would get by mixing whole eggs in directly.
What is the chocolate crumble topping and how is it different from a streusel?
Work 45 g plain flour, 12 g Valrhona cocoa powder, 25 g sugar, and 30 g soft butter together with your fingertips until the mixture resembles coarse crumbs. Sprinkle it over the batter before baking and it bakes into a slightly crisp, cocoa-flavored layer on top. If you prefer a glossy finish, you can replace it with a chocolate ganache.
Can I add extra flavors to these brownies?
Yes. Add rum or mint to the batter for additional flavor, or stir in chocolate chips for extra richness. The recipe also makes a great gift-worthy base that you can dress up accordingly.
How should I store these brownies?
Store in an airtight container for up to a week — which makes them a practical choice for holiday gifting since you can bake them several days in advance.
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