Nutty Fudgy Brownies by @millsandbuns

48 min

9 servings

🍬

150 g

Caster sugar

🍬

100 g

Brown sugar

🥚

3 large

Eggs

🧈

100 g

Butter

🍫

200 g

Dark chocolate

🌾

60 g

Flour

🍫

30 g

Cocoa powder

🥜

28 g

Pecans

🥜

28 g

Hazelnuts

🌰

28 g

Walnuts

🧂

2 g

Sea salt

  1. Preheat

    Preheat the oven to 180°C (350°F). Line a 7 x 7 inch square baking pan with parchment paper, leaving an overhang for easy removal.

  2. Place
    • dark chocolate
    • butter

    Place 200 g dark chocolate and 100 g butter in a heatproof bowl. Melt in the microwave in short bursts, stirring between bursts, until smooth.

  3. Set
    • dark chocolate
    • butter

    Set the melted chocolate-butter mixture aside until it is warm rather than hot.

  4. Crack
    • egg
    • caster sugar
    • brown sugar

    Crack 3 eggs into a large mixing bowl. Add 150 g caster sugar and 100 g brown sugar.

  5. Whisk
    • egg
    • caster sugar
    • brown sugar

    Whisk the eggs and sugars until the mixture becomes pale, light, and airy.

  6. Pour
    • dark chocolate
    • butter
    • egg

    Pour the cooled chocolate-butter mixture into the whipped egg mixture. Whisk until fully combined and glossy.

  7. Sift
    • all-purpose flour
    • unsweetened cocoa powder

    Sift 60 g all-purpose flour and 30 g unsweetened cocoa powder over the batter. Fold gently just until no dry streaks remain.

  8. Transfer

    Transfer the brownie batter into the lined baking pan. Spread the surface into an even layer.

  9. Sprinkle
    • pecans
    • hazelnuts
    • walnuts

    Scatter pecans, hazelnuts, and walnuts evenly over the batter. Sprinkle the top with sea salt.

  10. Bake

    Bake for 25 to 30 minutes at 180°C (350°F). Remove when the edges are set but the center is still slightly wobbly.

  11. Cool

    Cool the brownies completely in the pan on a cooling rack. Lift out using the parchment overhang and slice into 9 squares.

Nutty Fudgy Brownies by @millsandbuns

48 min

9 servings

🍬

150 g

Caster sugar

🍬

100 g

Brown sugar

🥚

3 large

Eggs

🧈

100 g

Butter

🍫

200 g

Dark chocolate

🌾

60 g

Flour

🍫

30 g

Cocoa powder

🥜

28 g

Pecans

🥜

28 g

Hazelnuts

🌰

28 g

Walnuts

🧂

2 g

Sea salt

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F). Line a 7 x 7 inch square baking pan with parchment paper, leaving an overhang for easy removal.

    🍳7 x 7 inch square baking pan
    📜parchment paper

  2. Step 2/11

    Place 200 g dark chocolate and 100 g butter in a heatproof bowl. Melt in the microwave in short bursts, stirring between bursts, until smooth.

    🍫dark chocolate
    🧈butter
    🥣heatproof bowl
    🥄rubber spatula

  3. Step 3/11

    Set the melted chocolate-butter mixture aside until it is warm rather than hot.

    🍫dark chocolate
    🧈butter
    🥣heatproof bowl

  4. Step 4/11

    Crack 3 eggs into a large mixing bowl. Add 150 g caster sugar and 100 g brown sugar.

    🥚egg
    🍬caster sugar
    🍬brown sugar
    🥣large mixing bowl

  5. Step 5/11

    Whisk the eggs and sugars until the mixture becomes pale, light, and airy.

    🥚egg
    🍬caster sugar
    🍬brown sugar
    🥣large mixing bowl
    🥄whisk

  6. Step 6/11

    Pour the cooled chocolate-butter mixture into the whipped egg mixture. Whisk until fully combined and glossy.

    🍫dark chocolate
    🧈butter
    🥚egg
    🍬caster sugar
    🍬brown sugar
    🥣large mixing bowl
    🥄whisk

  7. Step 7/11

    Sift 60 g all-purpose flour and 30 g unsweetened cocoa powder over the batter. Fold gently just until no dry streaks remain.

    🌾all-purpose flour
    🍫unsweetened cocoa powder
    🧺fine-mesh sieve
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Transfer the brownie batter into the lined baking pan. Spread the surface into an even layer.

    🍳7 x 7 inch square baking pan
    🥄rubber spatula

  9. Step 9/11

    Scatter pecans, hazelnuts, and walnuts evenly over the batter. Sprinkle the top with sea salt.

    🥜pecans
    🥜hazelnuts
    🌰walnuts
    🧂sea salt
    🍳7 x 7 inch square baking pan

  10. Step 10/11

    Bake for 25 to 30 minutes at 180°C (350°F). Remove when the edges are set but the center is still slightly wobbly.

    🍳7 x 7 inch square baking pan

  11. Step 11/11

    Cool the brownies completely in the pan on a cooling rack. Lift out using the parchment overhang and slice into 9 squares.

    🍳7 x 7 inch square baking pan
    📜parchment paper
    ✨cooling rack
    🔪knife

Composition

Ingredients

Types

Sweeteners, Eggs, Dairy, Chocolate, Nuts, Seasonings

Ingredients

Caster sugar, Brown sugar, Eggs, Butter, Dark chocolate, Flour, Cocoa powder, Pecans, Hazelnuts, Walnuts, Sea salt

Notes

Dark chocolate (use the highest quality you can find), Flour (sifted), Cocoa powder (sifted), Pecans (to top, no amount given), Hazelnuts (to top, no amount given), Walnuts (to top, no amount given), Sea salt (sprinkled on top, no amount given)

Allergens

Egg, Milk, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 49g, Sugars: 41g, Fat: 24g, Saturated fat: 11g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 3.2mg, Magnesium: 75mg, Potassium: 260mg, Sodium: 105mg

Vitamins

Vitamin A: 120µg, Vitamin D: 0.5µg, Vitamin E: 1.2mg, Folate: 35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

7 x 7 inch square baking pan, parchment paper, large mixing bowl, heatproof bowl, whisk, fine-mesh sieve, rubber spatula, knife, cooling rack

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Autumn, Holiday baking, Tea time, Potluck

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Fudgy, Dense, Chewy, Crisp-edged, Crunchy

Flavors

Chocolatey, Rich, Sweet, Nutty, Buttery, Salty

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep in a cool, dry place,Separate layers with parchment paper), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving for the fudgiest texture), freezer : 90 days (Wrap individual brownies tightly,Place wrapped brownies in a freezer-safe airtight container,Thaw at room temperature before serving)