Dark Chocolate Raspberry Walnut Brownies

Recipe and photo by Tami Ganeles Weiser Yield:  12 servings
Prep Time:  25 minutes Cooling Time:  1 hour Cook Time:  30 minutes

Dark Chocolate Raspberry Walnut Brownies

This recipe is my tricked out Goldilocks of brownies. Not too sweet, not too bitter, not too fudgy, not too cakey, makes a yummy cake. Then I added plenty of intensely flavored dried raspberries, crunchy toasted walnuts and fat chunks of the best dark chocolate to amp it up and boy oh boy—talk about juuuuust right. I needed to make two batches to get them photographed—everyone kept eating them!

Ingredients

1½ cups (195 grams) unbleached, all-purpose flour, plus more for dusting

1 cup (204 grams) granulated sugar

½ cup (103 grams) light brown sugar

1 cup (82 grams) unsweetened cocoa powder, Dutch process preferred

1⅓ teaspoons (6.4 grams) baking powder

⅔ cup walnut oil, toasted preferred

⅓ cup milk

2 teaspoons vanilla bean paste

1 teaspoon espresso powder

4 large eggs

¾ cup dried raspberries

½  cup toasted walnuts, roughly chopped (see Kitchen Tips)

¼ cup dark chocolate chips or chunks

Chocolate fudge ice cream, for serving, optional

Raspberry sorbet or ice cream, for serving, optional

Instructions

  1. Preheat the oven to 375°F. Spray a 9- by 13-inch baking pan with nonstick vegetable oil spray and dust it lightly with flour.
  2. In a large bowl, combine the flour, sugars, cocoa powder, and baking powder.
  3. In a separate bowl, combine the walnut oil, milk, vanilla bean paste, and espresso powder. Add the eggs, one at a time, stirring only until blended after each addition. Add the egg mixture to the flour mixture and stir just to combine. Cover and let stand for 5 minutes to allow any lumps to loosen without over-stirring. Add the raspberries, walnuts and chocolate chips and stir just to combine.
  4. Pour the batter into the prepared pan and shake gently to even it out. Place in the top half of the oven and bake for 25 to 30 minutes, until the center is firm to the touch. Cool for 1 hour before cutting and serving. If you wish, serve with chocolate fudge ice cream, raspberry sorbet or raspberry ice cream.

Kitchen Tips

You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe. If someone at your table is allergic to nuts, try toasted sunflower seeds instead.

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