Ingredients
- 1 cup unsalted butter, cut into squares
- 10 ounces bittersweet chocolate
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 4 eggs room temperature
- 2 teaspoons vanilla
- 1 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups Diamond of California Chopped Walnuts
- 1/4 cup semi-sweet chocolate chips
- 1/3 cup crushed candy canes
The Steps
- Preheat oven to 350 degrees F. Grease or line a 9×13 inch pan with parchment paper for easy
lifting and cutting. - Using a medium sauce pan, heat the butter and chopped chocolate over medium-low heat
stirring until melted. Set aside to cool. - Transfer chocolate to a stand mixer fitted with the whisk attachment. Whisk in the sugars until combined. Add eggs, one at a time, whisking well after
each addition. Add the vanilla and salt and mix until combined. - Using a fine mesh sieve, sift the flour over the brownie batter, into the mixing bowl. Using a
spatula, fold in the flour until just combined. Add the chopped walnuts and fold into batter until
evenly distributed. - Pour the batter into the prepared pan and using an offset spatula, spread the batter to the
corners of the pan. Top with additional walnuts, chocolate chips and crushed candy canes. - Bake the brownies until a toothpick inserted comes out with just a few crumbs, about 40-45
minutes. You dont want the toothpick too wet and gooey, but a completely clean toothpick
means the brownies may not be as fudgy as desired. - Let brownies cool completely before lifting parchment from the pan. Cut into squares and enjoy.
RECIPE CONTRIBUTED BY @ROSEWIFEBAKES