Maple Walnut Brownies

Name: Maple Walnut Brownies
Cook time: 28 min
Yield: 12 servings
Ingredients: 10 ml neutral oil for greasing if needed; 80 g walnuts toasted and roughly chopped; 115 g unsalted butter cut into pieces; 100 g dark chocolate chopped; 150 g granulated sugar; 50 g light brown sugar packed; 80 g maple syrup; 2 number eggs large, at room temperature; 5 ml vanilla extract; 95 g all-purpose flour sifted; 45 g unsweetened cocoa powder sifted; 2 g baking powder; 2 g fine salt

These brownies use melted chocolate and cocoa for a dense crumb, maple syrup for sweetness and aroma, and toasted walnuts for crunch. They bake in a lined square pan and finish with a shiny top and a fudgy center.

By Julienne

Cook time: 28 minutes

Servings: 12

Ingredients

10 ml neutral oil for greasing if needed
80 g walnuts toasted and roughly chopped
115 g unsalted butter cut into pieces
100 g dark chocolate chopped
150 g granulated sugar
50 g light brown sugar packed
80 g maple syrup
2 number eggs large, at room temperature
5 ml vanilla extract
95 g all-purpose flour sifted
45 g unsweetened cocoa powder sifted
2 g baking powder
2 g fine salt

Instructions

Heat the oven to 175°C. Line a 20 cm square pan with parchment, leaving overhang on two sides for lifting. If needed, lightly grease the pan with the neutral oil, using the full optional amount only as a thin film. Oven is fully preheated and the pan is lined.
Spread the walnuts on a small tray or dry skillet and toast until fragrant, then cool and chop them roughly. Keep the chopped nuts aside for folding in later. Walnuts smell nutty and have lightly deepened in color.
In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until smooth. Remove from the heat and whisk in the granulated sugar, brown sugar, maple syrup, eggs, and vanilla until glossy and fully combined. The mixture is glossy, thick, and no visible streaks of egg remain.
Sprinkle the flour, cocoa powder, baking powder, and salt over the chocolate mixture. Fold just until no dry pockets remain, then fold in the toasted walnuts. Do not overmix; stop as soon as the batter is uniform. The batter is thick and even, with walnuts distributed throughout.
Scrape the batter into the prepared pan and smooth the surface. Bake for 24 to 28 minutes, until the edges are set, the center still looks slightly soft, and a toothpick inserted 5 cm from the edge comes out with moist crumbs. The top is set and slightly crackled, and the center no longer looks wet.
Cool the brownies in the pan on a rack for at least 20 minutes, then lift out using the parchment and cool until just warm or fully cool before slicing into 12 pieces. The slab holds together cleanly and slices without smearing.