Get ready to experience the most decadent, mind-blowing brownie adventure of your life! Our Lava Double Nut Brownies aren't just a dessert - they're a chocolate lover's ultimate fantasy. Imagine cutting into a rich, fudgy brownie and watching a river of molten chocolate ooze out, studded with crunchy walnuts and melted chocolate chips. This isn't just a recipe; it's a culinary experience that will transform your ordinary dessert time into an extraordinary moment of pure indulgence.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined and slightly lighter in color.
- Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- Sift the cocoa powder and all-purpose flour together in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the chopped walnuts and chocolate chips, reserving a small handful for topping.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the reserved nuts and chocolate chips on top of the batter for additional texture and visual appeal.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes. The center will remain slightly gooey, creating the "lava" effect.
- Use the parchment paper overhang to lift the brownies out of the pan and transfer to a wire rack to cool completely.
- Cut into 16 equal squares, ensuring each piece has a rich, fudgy center with crunchy nut and chocolate chip bits.
- Serve at room temperature or slightly warm. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Use room temperature eggs for smoother batter integration
- Don't overmix the batter - this keeps brownies tender and prevents toughness
- Use high-quality cocoa powder for deeper chocolate flavor
- Check brownies early - the "lava" effect requires slightly underbaking
- Let brownies cool partially in the pan to maintain their gooey center
- For extra richness, use European-style butter with higher fat content
- Store brownies in an airtight container to maintain moisture
- For perfect cutting, use a hot, clean knife and wipe between cuts
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
