It was a hot summer evening and my taste buds were craving for the oven-hot brownie with chilled ice-cream. Being madly in love with the gooey, melting dark colored angel; chocolate, this sinful and addictive dessert has to be my favorite one.

I have almost tried a dozen of brownie recipes, but didn’t get any up to my expectations. Read this one in some magazine, made some modifications and got the perfect fudgy texture. It is a must try recipe.


walnut brownie


Yield: 16 squares


  • 100 grams walnuts, toasted
  • 300 grams bitter sweet chocolate
  • 150 grams butter, softened
  • ¾ cup(155 grams) granulated white sugar
  • 2 eggs, lightly whisked
  • 1 ½ cup(225 grams) all-purpose flour
  • ½ cup(125 grams) sour cream
  • ½ cup(95 grams) chocolate chips, optional


  • Preheat the oven at 165 degree Celsius. Line a baking pan with parchment paper. Place the walnuts in the oven for about 5 min until just toasted.
  • Melt the chocolate and butter on a double boiler mixing occasionally until mixture becomes smooth and shiny. Keep aside and let it cool.
  • In a mixing bowl, whisk the eggs until foamy and add sugar from the sides, not the allowing the air to escape.
  • Then add the chocolate mixture and mix lightly with a spatula until just combined.
  • Add flour, then sour cream and give it a stir.
  • Spread walnuts and chocolate chips over the batter and give it a quick stir.
  • Pour the batter onto the lined pan and tap it to get rid of excess air.
  • Bake at 165 degree Celsius for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow it to cool before cutting into squares.
  • Enjoy the brownies with a scoop of vanilla ice-cream and some hot chocolate sauce.


  • Keep checking the brownie after 20 minutes as all oven take different amounts of time. Do not over bake, as this may lead to hard brownies.

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