Brownies may be the easiest dessert on the block, but they are so good! So delicious! So „instant sweet tooth”! This recipe belongs to Pierre Hermeand it’s brilliant, just brilliant. I have never made brownies that taste better than these – they are sweet, but not too sweet, they are moist and dense but still melt in your mouth, they are chocolatey, but just enough to make you crave more and to top it all off, they have plenty of walnuts to add not just texture.
I’ve made brownies a few times before – check out my Coconut Brownies and my Gluten Free Brownies, but oh boy, they don’t even come close to Pierre Herme’s brownies. Unlike other recipes I’ve encountered or made before, his recipe doesn’t start with melting the butter and chocolate together. Regular brownie recipes tend to shy away from whipping ingredients in order to obtain the fudgy texture, but this recipe does just that – whips the ingredients together to introduce air and make the final dessert fluffy and airy. I was a bit unsure about this new way of mixing a brownie batter at first. Even during baking, they looked like they were going to melt into a soupy thing at first. But they set just right and turned out to be one of my favorite desserts ever!
Nutty Brownies – Pierre Herme Recipe
- 145 g dark chocolate 70% (melted and chilled)
- 260 g butter (softened)
- 4 eggs
- 250 g white sugar
- 5 g vanilla extract
- 140 g all-purpose flour
- 2 g salt
- 145 g walnuts (roasted, coarsely chopped)
- Start by lining a small square baking pan with baking paper.
- Sift the flour and salt in a bowl.
- Using an electric mixer, mix the butter for 2-4 minutes until creamy and light.
- Replace the mixer with a spatula and stir in the melted chocolate. Mix just until incorporated.
- Add the eggs, one by one, mixing well after each addition.
- Stir in the sugar and vanilla and give it a quick mix.
- Fold in the sifted flour, mixing gently just until incorporated.
- Add the walnuts as well.
- Spoon the batter into your prepared pan and bake in the preheated oven at 350F – 180C for 20-25 minutes. Don’t bake more than 25 minutes – the brownies have to look set, but still soft in the center.
- Allow them to cool in the pan then cut into small squares and serve.
Look at this amazing texture! To die for!