Roasted Walnut Brownies
with dark chocolate chips
makes 9 to 12 / time 45 min
recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)
- 1 1/2 cups (150 g) walnuts
- 2/3 cup (3.5 oz / 100 g) semi-sweet chocolate chips or dark chocolate finely chopped
- 1 cup + 1 Tbs (135 g) flour (all-purpose / type 550)
- 1/2 cup (40 g) unsweetened cocoa powder
- 1/8 tsp cinnamon ground
- 1 tsp vanilla extract or 1 tsp vanilla sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (3.5 oz / 100 g) silken tofu
- 1/3 cup (80 ml) soy milk, oat milk or almond milk
- 1 cup (225 g) sugar
- Preheat oven to 375°F / 190°C / level 5.
- Lightly roast walnuts on a tray in the oven for 3–5 min. Watch them carefully so they don’t burn! Remove from oven and let cool about 5 min.
- Add roasted walnuts to a blender or small food processor. Pulse several times and then grind until fine.
- Combine flour, cocoa powder, cinnamon, vanilla, baking powder, and salt in a mixing bowl.
- In a separate bowl, combine oil, silken tofu (or soy flour / corn starch and water from Variations below), and soy (or oat / almond) milk. Add sugar and ground walnuts. Mix until smooth.
- Gradually add dry mix into the wet ingredients, stirring continuously. Combine well, but do not overmix.
- Gently stir in chocolate chips or chopped dark chocolate.
- Lightly grease a medium-sized (7 x 10 in / 18 x 25 cm) baking dish or pan.
- Pour and spoon batter into the baking dish and spread evenly.
- Transfer to oven and bake until a toothpick comes out mostly clean, 25–35 min. Don’t overbake or the brownies will be dry and hard instead of soft and moist. Remove from oven.
- Let cool at least 30 min before cutting and serving.
Variations:
No Tofu: Substitute 2 Tbs soy flour or corn starch and 1/4 cup (60 ml) water. Double Nut: Add 1/3 cup (40 g) crumbled walnuts (or other nuts) along with chocolate chips.
Roasted Walnut Brownies
mit zartbitteren Schokotropfen
9 bis 12 Stück / Dauer 45 Min.
Rezept aus The Lotus and the Artichoke – WORLD 2.0
- 1 1/2 Tassen (150 g) Walnüsse
- 2/3 Tasse (100 g) zartbittere Schokotropfen
oder Schokolade fein gehackt - 1 Tasse + 1 EL (135 g) Mehl (Type 550)
- 1/2 Tasse (40 g) ungesüßtes Kakaopulver
- 1/8 TL Zimt gemahlen
- 1 TL Vanilleextrakt oder 1 TL Vanillezucker
- 1 TL Backpulver
- 1/4 TL Meersalz
- 1/2 Tasse (120 ml) Pflanzenöl
- 1/2 Tasse (100 g) Seidentofu
- 1/3 Tasse (80 ml) Soja-, Hafer- oder Mandelmilch
- 1 Tasse (225 g) Zucker
- Ofen auf 190°C / Stufe 5 vorheizen.
- Walnüsse auf einem Blech verteilen und 3 bis 5 Min. im Ofen rösten. Nicht zu dunkel werden lassen! Aus dem Ofen nehmen und 5 Min. abkühlen lassen.
- Geröstete Walnüsse in einen Mixer oder eine kleine Küchenmaschine geben. Mehrmals häckseln und dann fein mahlen.
- Mehl, Kakaopulver, Zimt, Vanille, Backpulver und Salz in einer Rührschüssel vermischen.
- In einer zweiten Schüssel Öl, Seidentofu (oder Sojamehl/Speisestärke und Wasser wie in den Variationen beschrieben) und Soja– oder Hafer-/Mandelmilch verquirlen. Zucker und gemahlene Walnüsse unterrühren, bis eine glatte Mischung entsteht.
- Nach und nach die trockenen unter die feuchten Zutaten rühren, bis alles gut vermischt, aber nicht zu
stark verrührt ist. - Schokotropfen oder gehackte Zartbitterschokolade unterheben.
- Eine mittelgroße Backform (18 x 25 cm) leicht einfetten.
- Teig in die Form geben und gleichmäßig verstreichen.
- Brownies 25 bis 35 Min. im Ofen backen, bis ein Zahnstocher nach dem Einstechen sauber wieder herauskommt. Nicht zu lange backen, da die Brownies sonst trocken und fest und nicht weich und saftig werden. Aus dem Ofen nehmen.
- Vor dem Anschneiden und Servieren mindestens 30 Min. abkühlen lassen.
Variationen:
Ohne Tofu: 2 EL Sojamehl oder Speisestärke mit 1/4 Tasse (60 ml) Wasser verrühren.
Extra nussig: 1/3 Tasse (40 g) gehackte Wal- oder andere Nüsse zusammen mit den Schokotropfen unterheben.
These look just as a perfect brwnie: I agree! It musn’t be cakelike!
MMMM! These look pretty & ooh so appetizing too! :)
A great job!
Thanks, Sophie. They’re excellent, indeed. We just made them again the other night at a friend’s house… and all were impressed.
What type of silken tofu do you use?
Lisa, I’m using some Japanese organic stuff from the store here in Berlin, Germany. I think any decent brand should be fine.
I made them 2 already & loved every bite of them so did Peter!
Thanks again, Justin! :) xxx
Sophie, you made the brownies twice already? Very cool! I’m so happy to hear both you and Peter are enjoying the recipes so much!
Do you use Ober-/Unterhitze or Umluft? Can’t wait to make them, they look so good and I haven’t tried a real brownie yet ;)
Our oven uses Unterhitze, and all of the oven recipes were made/tested with that here. I’m pretty sure the other testers and friends have made them with the “Bake” (not “Broil”) oven setting– lower heat. Good luck with the brownies. Once you have “real” ones, you’ll giggle to yourself every time you see “brownies” in cafés in most of Europe. ;-)
Thanx for this really delicious recipe!! Sometimes I “have” to bake… even on unusual times… So I had the idea of baking about 1 o’clock in the morning and found this recipe…. Well my colleague and Physiotherapist were also satisfied… =D
Yummieee
Hi Bekki! You’re most welcome. Brownies at 1 a.m. sounds like an excellent idea. ;-) I wish I had some now.
i made these brownies today for a chinese new year party I’m holding and just wanted to say the recipe is fantastic! the result is great and, best of all, no butter involved. I’m not a vegan but dairy products are so expensive here in china so I’m always looking for western recipes with good alternatives, and tofu is abundant and so cheap so it was perfect! yum yum yum…
Thanks, Alicia! I love these Brownies… and I’m super happy they’re always a hit with others. I make them all the time. I think it’s one of the most popular dessert recipes in my book. Happy Chinese New Year!
Thanks for this delightful recipe! The taste of the brownies is perfect- I´m only a bit disappointed about the consistence. Unfortunately my attempt was not as moist and rich as other brownies I did before … :-( Well, they`re more than a chocolate cake.
But any way- VERY delicious!
Ok- I have to revise :) You didn`t say that these brownies are transformers!? After a while in the fridge they became real brownies- wohoo :-) Waiting can definitely be worthwhile!
Hi Caro, glad you were able to improve the brownies in the fridge! I’m not a baking master and I actually got some expert advice for this recipe. From the sounds of it your brownies might have baked slightly too long and got drier and then got moister again from hanging out in the fridge. (For years I always tended to overbake things and dry them out, so I do have some experience with that :-). Also, ovens temperatures are almost never accurate or consistent, and it’s very likely *both* my oven and your oven bake at different temps than they say, and have totally different hot spots. In other words, baking times and temps are really hard to specify universally in a recipe. Congrats on the tasty transformer brownies, and the reminder that the fridge can help!
Which one of the vegetable oils would you recommend in this recipe? Is peanut oil a good idea? Could I use butter as an alternative? Can´t wait to try…
Hi Bettina, I usually use Canola (Räps) oil or Sunflower oil but Peanut should be good, too. I would not suggest butter. Let me know how it goes!
Thx. And: sorry about the butter-I´m vegetarian, not vegan yet (but almost, butter is the only exception).
Made it twice, was good. Should try with hazelnuts too. Yummy
Thanks, glad it went well! Its a fun one for sure. And yes, hazelnuts are brilliant, too!