Ingredients

The following ingredients have 16 Servings
  • 1 cup 226g unsalted butter, room temperature
  • 1 1/2 cups 227g semi-sweet chocolate chips
  • 1 cup 200 grams granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs (beaten)
  • 1 1/2 cups 124g almond meal
  • 1 cup 150g chopped walnuts, divided

Instruction

  • Preheat oven to 325°F. Grease an 8×8-inch pan with vegetable shortening and line with parchment, so that the paper overhangs all four sides. (The vegetable shortening will help the paper stick to the pan.)
  • Melt butter and chocolate over medium heat in a saucepan, stirring until smooth. Remove from heat and mix in salt, sugar and vanilla extract. Let cool for a few minutes, and then stir in eggs and almond meal. Whisk until all of the ingredients are smooth and thoroughly blended.
  • Next, fold in 3/4 cup (110g) of the chopped walnuts. Pour into the prepared pan. Sprinkle the remaining walnuts on top of brownie batter and bake for 25-30 minutes, until just set on top. Let the brownies cool completely in the pan, then refrigerate overnight before slicing.
  • Cut the brownies into 16 squares while still chilled. The brownies will be thick and fudgy while chilled, but at room temperature will become softer and more delicate. They are delicious both ways!