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LOOKING FOR A THICK CHOCOLATE CHIP BROWNIES RECIPE?
I remember being a kid sneaking a second brownie from mom’s stash, as if they were sacred or something. Now I know what the fuss was about. Brownies ARE sacred! Just like this homemade brownies recipe I’m going to share with you. Here’s what I love about them:
- They are really thick, and in a satisfying way.
- Their texture is mildly gritty and moist, because of the smashed walnuts.
- They are homemade and easy to make.
The best part of this recipe is that as long as you don’t overcook them, they are still moist inside, which compliments the thickness you’ll experience.
What I Love About Homemade Brownies
It’s pretty awesome to have a bunch of random ingredients and to create such a tasty treat. Like who ever thought to do this first was a genius. These homemade brownies are special because the ingredients are all natural, and adding them into this combination dates back about 128 years. (To the Palmer House in Chicago.)
What differentiates these brownies from most others, is that they have a grittier texture, but still thick and somewhat moist inside. Still, what I think is the coolest thing about them is that I could literally grow all the ingredients in my backyard like I live in the 1800s. Except for the eggs, because people aren’t out there growing chickens. Unless?
Anyway, this recipe is 100% made from scratch. You’ll be mixing the flour and combining natural ingredients like cocoa powder, walnuts for texture, vanilla extract, and a few others. In my husband’s exact words, “these are the best EVER brownies!”
What’s In This Dish?
We have a natural ingredients list that’s simple to gather.
- All-purpose flour
- Unsweetened cocoa powder
- Chopped walnuts
- Milk chocolate chips
- Eggs
- Sugar
- Butter
- Vanilla extract
Let’s Bake It!
This recipe is a great way to express what we mean by #popthekitchen. We’re going to be taking out a few ingredients, utensils, pans, and other cooking tools from the cabinets. In other words, we’re about to explode “POP” the kitchen and cook up a storm.
To start, fill a large pot half way with water and bring it to a boil. While it’s heating up, add your butter in a glass bowl. Once the pot of water is boiling, turn the heat on low and set the glass bowl with butter in the pot of water. Leave the bowl in the pot until the butter is half-way melted.
In Spanish, we call this ‘double-boiler’ technique “baño María”. That is, where you add water to a pot and set another pot inside to indirectly heat up ingredients.
After the butter is half-way melted, add your sugar and cocoa powder, then let it cool for 5-10 minutes. Next is to add the vanilla. After that, crack the eggs into the mix, one by one. Make sure you whisk each egg well before adding the next.
After the eggs are mixed then you’ll start spritzing in the flour. Don’t pour it all at once. Add the flour little by little, beating it with a spoon or mixer so that the batter is mixed uniformly. If you don’t mix it enough, the butter might rise during baking.
Next up – add the smashed walnuts and chocolate chips!
At this point, everything should be prepared, and the oven should be heated to 430°F. Throw those bad boys in the oven and bake them for about 25-30 minutes.
Since every oven heats differently, you’ll want to check the brownies after 20 minutes.
Here’s a neat trick for how to make homemade brownies and test whether they’re done.
Use a toothpick or knife. Poke the toothpick in the center of the baking brownies. When the toothpick comes out, if wet batter is present, they are not done. If the toothpick has little crumbs on it (or a mixture of crumbs and wet), they are ready.
And that’s it! A perfect batch of chocolate chip homemade brownies that are thick, with a moist texture inside. Add a scoop of vanilla ice-cream and you’re set! I hope you enjoy them!
Easy Homemade Brownies
Description
Okay so, I usually prefer cookies over brownies, but this brownies recipe from scratch really caught my attention. My husband introduced it to me recently. What I love the most about it is the brownies are really thick and have a lot of texture. These chocolate chip brownies have smashed walnuts in them, so they're a bit more filling than normal brownies. And they are high in dietary fiber!
Ingredients
Instructions
-
Fill a large pot half way with water and bring to a boil. While heating the pot, add butter in a glass bowl. Once the pot is boiling, turn heat to low and set glass bowl with butter in pot of water. Leave in pot until butter is half-way melted.
In Spanish, we call this 'double-boiler' technique "baño María". -
Add sugar and cocoa powder into the half-way melted butter, and mix well. Let mixture cool for about 10 minutes.
Now would be a good time to pre-heat the oven to 430°F. -
Add eggs and vanilla into the mixture, one egg at a time.
Make sure egg is mixed well before adding second egg. -
Once fully mixed, begin adding flour. Don't pour flour all at once, do it little by little. Beat the flour into the batter very well with a spoon or mixer as you pour it.
You want the flour fully integrated into the mixture. Otherwise, the butter will rise as the brownies are baking. -
Add the chocolate chips and walnuts.
-
Once the oven heats to 430°F, add the brownies and bake for 30 minutes. Since ovens vary during baking, check the brownies after 20 minutes to see if they are done.
To test brownies, using a toothpick or knife, poke the center of the brownie. If wet batter comes out, they are not done. If the toothpick has crumbs on it (or a mixture of crumbs and wet), they are ready. -
Remove brownies from oven. Cool for about 10 minutes, cut, and serve with a scoop of ice-cream!
Servings 16
- Amount Per Serving
- Calories 465kcal
- Calories from Fat 7.5kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 22.5g113%
- Cholesterol 117mg39%
- Sodium 13.4mg1%
- Potassium 40mg2%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 28g
- Protein 2g4%
- Vitamin A 2 IU
- Vitamin D 2 IU
- Vitamin B12 7 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you're looking to steer away from the traditional soft and smooth brownie, and go for moist and texture, then this recipe is for you.
Let me know what you think of this recipe in the comments, and if there's anything you suggest to improve it.
Don't forget to tag us on social media @popthekitchen if you post pics! 😉
