Homemade Brownies (with Nuts)
Delicious homemade brownies with nuts! This brownie recipe is super easy, slightly fudgy, and comes with a crinkle top!
Servings 12 Brownies
Preheat the oven to 355°F/180°C. Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
Whisk the eggs, white and brown sugar for 5 minutes in the bowl of a stand mixer until fluffy and pale. → This will ensure the crackly tops!
Meanwhile, melt the chocolate and dairy-free butter over a water bath or in the microwave. Add it slowly to the egg mixture and whisk until just combined.
Add in flour, baking powder, salt, and vanilla extract, mix until combined.
Fold in chopped nuts using a rubber spatula. → Optional: I love to toast the nuts slightly in a skillet over medium heat, which gives them a more intense flavor!
Pour into the prepared pan and bake for 25-30 minutes (depending on how fudgy you like your brownies). Remove from the oven, place on a wire rack, and let it cool completely in the baking dish.
Cut into 12 brownies! Feel free to drizzle with melted chocolate and coarse sea salt!
Love super fudgy brownies? Reduce baking time to 20-25 minutes.
Sugar: This recipe uses slightly less sugar than almost any other brownie recipe. If you love it super sweet, use ½ cup white sugar and ½ cup brown sugar. Although I recommend trying it with less sugar, they are still sweet and delicious, yet have slightly fewer calories!
Store leftover brownies in an airtight container at room temperature for up to 2 days.
Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 101mg | Potassium: 127mg | Fiber: 1g | Sugar: 19g | Vitamin A: 45IU | Calcium: 27mg | Iron: 1mg