Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup high-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chunks (for stuffing)
- Optional: Festive sprinkles or a dusting of powdered sugar
Instructions
- Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This allows you to lift the brownies out easily once they are cool. Lightly grease the parchment with a bit of butter or non-stick spray to ensure nothing sticks.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition. Stir in the vanilla extract. Sift the cocoa powder, flour, and salt directly into the wet ingredients. Fold the mixture gently with a spatula just until the flour streaks disappear. Overmixing at this stage leads to a tough texture, so keep it light.
- Pour half of the brownie batter into your prepared pan and spread it evenly. Sprinkle the chocolate chunks and half of the chopped walnuts over this layer. Pour the remaining batter on top, smoothing it out to cover the filling. Top with the remaining walnuts. Bake for 30 to 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached. Let the brownies cool completely in the pan before slicing into squares.
- Cook Time: 45 minutes