LAMORINDA WEEKLY | The best chewy brownies with mixed nuts on yop


Photos Susie Iventosch

Back in our April 10 issue, we featured Toasted Pecan Maple Blondies and, in that column, I mentioned that the brownies from Sprouts Farmers Market are tough to beat. Well, I think we finally have! And who doesn't love a good brownie We think the best brownies are the classic chewy "box-type" brownies that everyone loves, only these are homemade, which makes them even better! We love the combination of toasted nuts on top, and dark chocolate chips in the center for an extra dose of chocolate. They are super easy to make and quick to bake so you won't have to wait too long for a delicious bite of chocolate nirvana!

If you don't like nuts, no worries, just don't use them, and if you love nuts, you can always add more chopped nuts to the batter. We love this combination of pistachios, almonds, walnuts, pecans, and cashews because it looks and tastes so great, but we also love our brownies with just toasted pecans on top, too. Whichever combination of nuts you pick; just remember they are always better when pre-toasted in a 350 F oven for about 5-7 minutes.

The key to baking these brownies is to slightly underbake them. Once they look almost set in the center, we take them out of the oven and let them finish baking from the residual heat. This offers a nice crispy edge for those who love edges (like me), but the centers are dense and moist and so delicious.

We use a superior quality Dutch process cocoa powder for most things we bake with cocoa powder and this recipe is no different. To make Dutch process cocoa powder, the cocoa beans are washed with an alkaline solution to neutralize the natural acidity found in cocoa beans. It results in a smoother flavor and a darker color. The smell, texture and taste of the Dutch process cocoa powder is our favorite. Some people prefer the more acidic cocoa powders, but the brownies will be delicious either way you choose.

We prefer to bake our brownies in a metal pan lined with foil, but lately, we have been baking them in our glass 8-inch pan, also lined with foil and they've turned out beautifully. So, no need to stress if you don't have an 8-inch square metal pan. Just be sure to lower the temperature by about 10-15 degrees if you use a glass pan.

These brownies hold up well when stored in an airtight container in the refrigerator. They stay super-moist and can be enjoyed for a week or two. If you want to store them longer, I suggest wrapping them in plastic wrap and freezing them in an airtight container in the freezer.

The Best Chewy Brownies with Mixed Nuts on Top

INGREDIENTS

6 tbsp. unsalted butter, melted

1 1/4 cups granulated sugar

2 large eggs

1/4 cup vegetable oil

1 tsp. vanilla extract

2/3 cup Dutch processed unsweetened cocoa powder

2/3 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. baking soda

1 tbsp. cornstarch

1/2 cup dark chocolate chips

1/4 cup walnuts pieces

1/4 cup pecan pieces

1/4 cup slivered almonds

1/4 cup pistachios

1/4 cup cashews

DIRECTIONS

Preheat the oven to 350F. Line an 8-inch metal baking pan with foil. Spray the foil and any exposed sides of the pan with cooking spray.

Line a baking sheet with foil and lay the nuts out on the foil. Bake in the oven for about 5-7 minutes to toast the nuts. Remove from oven and toss all of them together in a small bowl. Set aside.

Mix flour, salt, baking soda, and cornstarch in a small bowl. Set aside.

Melt the butter in a saucepan over medium-low heat. Add sugar and stir until it is well-blended with the butter. Remove from stove. Add eggs, one at a time, blending well after each with a fork or wooden spoon. Add oil and vanilla and mix well. Stir in cocoa powder and mix well. Add flour mixture and mix well. Stir in chocolate chips.

Spread the batter into the prepared pan and cover with the toasted nuts. Gently press the mixed nuts ever so slightly into the batter with your fingers or a spatula. Bake in 350F oven for 25-30 minutes. Even if they are still soft, remove from oven as they will continue to cook from the heat of the pan. Cool completely before cutting into 2-inch squares. Store them in an airtight container in the refrigerator.