Desserts
Dark Chocolate Walnut Brownies
These rich dark chocolate brownies combine melted chocolate, butter, toasted walnuts, and almonds for a fudgy texture with deep cocoa flavor. A touch of rum enhances the aroma, while roasted nuts add a satisfying crunch in every bite.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Desserts
- Method
- Baking
- Total Time
- 1 hour
- Difficulty
- Easy
- Main Ingredient
- Dark Chocolate
Introduction
These rich dark chocolate brownies combine melted chocolate, butter, toasted walnuts, and almonds for a fudgy texture with deep cocoa flavor. A touch of rum enhances the aroma, while roasted nuts add a satisfying crunch in every bite.
This Dark Chocolate Walnut Brownies recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear rich chocolate flavor profile without making the method feel complicated.
Ingredients
- 160 grams Dark Chocolate
- 120 grams Unsalted Butter
- 90 grams Granulated Sugar
- 110 grams Egg Yolks
- 22 grams Dark Rum
- 95 grams All-Purpose Flour
- 2 grams Baking Powder
- 38 grams Milk
- 50 grams Walnut Pieces
- 50 grams Almond Pieces
- 30 grams Walnut Pieces (for topping)
- 12 pieces Whole Hazelnuts
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Dark Chocolate
This ingredient helps define the flavor, texture, or structure of the dish.
Unsalted Butter
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Egg Yolks
This ingredient helps define the flavor, texture, or structure of the dish.
Dark Rum
This ingredient helps define the flavor, texture, or structure of the dish.
All-Purpose Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Melt the dark chocolate and butter separately over a double boiler until smooth.
Step 2
Roughly chop the walnuts and toast them in a 150°C oven for 10 minutes.
Step 3
Cut the hazelnuts into smaller pieces and combine them with the toasted walnuts.
Step 4
Prepare additional walnuts and hazelnuts for topping.
Step 5
Leave the topping hazelnuts whole for decoration.
Step 6
Combine the melted chocolate and butter, whisking until smooth. Preheat the oven to 180°C.
Step 7
Add the sugar and whisk until fully incorporated.
Step 8
Mix in the room-temperature egg yolks until the batter becomes smooth and glossy.
Step 9
Stir in the rum until evenly combined.
Step 10
Sift in the flour and baking powder, then fold until no dry ingredients remain.
Step 11
Add the milk and mix until the batter is smooth.
Step 12
Fold in the chopped walnuts and almonds.
Step 13
Transfer the batter to a piping bag.
Step 14
Pipe the batter into molds, filling each about 80% full.
Step 15
Decorate the tops with whole hazelnuts and extra walnut pieces.
Step 16
Bake on the middle rack at 180°C for 25 to 30 minutes.
Step 17
Remove from the oven and cool completely on a wire rack.
Step 18
Serve and enjoy.
Cooking Tips
- Use room-temperature egg yolks to prevent the melted chocolate from seizing. Toasting the walnuts beforehand enhances their flavor and texture. Avoid overbaking if you prefer a fudgy brownie center.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
These rich dark chocolate brownies combine melted chocolate, butter, toasted walnuts, and almonds for a fudgy texture with deep cocoa flavor. A touch of rum enhances the aroma, while roasted nuts add a satisfying crunch in every bite.
Ingredients
- 160 grams Dark Chocolate
- 120 grams Unsalted Butter
- 90 grams Granulated Sugar
- 110 grams Egg Yolks
- 22 grams Dark Rum
- 95 grams All-Purpose Flour
- 2 grams Baking Powder
- 38 grams Milk
- 50 grams Walnut Pieces
- 50 grams Almond Pieces
- 30 grams Walnut Pieces (for topping)
- 12 pieces Whole Hazelnuts
Method
- Melt the dark chocolate and butter separately over a double boiler until smooth.
- Roughly chop the walnuts and toast them in a 150°C oven for 10 minutes.
- Cut the hazelnuts into smaller pieces and combine them with the toasted walnuts.
- Prepare additional walnuts and hazelnuts for topping.
- Leave the topping hazelnuts whole for decoration.
- Combine the melted chocolate and butter, whisking until smooth. Preheat the oven to 180°C.
- Add the sugar and whisk until fully incorporated.
- Mix in the room-temperature egg yolks until the batter becomes smooth and glossy.
- Stir in the rum until evenly combined.
- Sift in the flour and baking powder, then fold until no dry ingredients remain.
- Add the milk and mix until the batter is smooth.
- Fold in the chopped walnuts and almonds.
- Transfer the batter to a piping bag.
- Pipe the batter into molds, filling each about 80% full.
- Decorate the tops with whole hazelnuts and extra walnut pieces.
- Bake on the middle rack at 180°C for 25 to 30 minutes.
- Remove from the oven and cool completely on a wire rack.
- Serve and enjoy.
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