Walnut Topped Brownie Squares
Fudgy brownie squares scattered with toasted walnuts for crunch, an easy pan dessert that slices neatly for a crowd.
Toasting the walnuts before scattering them over the batter makes a noticeable difference here, since raw nuts taste flat next to rich chocolate. Press them in gently so they stay put once baked instead of scattering when you cut the squares. A short cool on the counter is enough before slicing.
Ingredients
Method
Tap a number to mark a step doneToast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant, then set aside to cool.
Whisk the melted butter and sugar together until glossy, then whisk in the cocoa powder and salt until smooth.
Add the eggs one at a time, whisking well after each, then fold in the flour just until combined.
Spread the batter into a parchment-lined 9-by-13-inch pan and scatter the toasted walnuts evenly over the top, pressing lightly.
Bake at 350F for 25 to 28 minutes, until a toothpick comes out with a few moist crumbs.
Cool the brownies in the pan for at least 30 minutes before lifting out and cutting into squares.
Kitchen note
Toast the walnuts a day ahead and store them in a sealed container so this comes together faster on a weeknight, and swap in pecans if that is what you have on hand.
