Easy Brownies
- Total Time: 65 minutes
- Yield: 10 servings 1x
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?
The recipe separates 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?
The crumble is made by working 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. It is sprinkled over the batter before baking, baking into a slightly crisp, cocoa-flavored layer on top. The notes also suggest replacing it with a chocolate ganache if you prefer a glossy finish.
Can I add extra flavors to these brownies?
Yes. The recipe and notes both mention adding rum or mint to the batter for additional flavor, or stirring in chocolate chips for extra richness. The notes also say you can use the recipe as a gift-worthy base and dress it up accordingly. 
How should I store these brownies?
The notes say to store in an airtight container for up to a week, making them a practical choice for holiday gifting since they can be baked several days in advance.
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