Brainy Brownies
Indulge your sweet tooth and nourish your brainpower with these irresistibly fudgy *Brainy Brownies*! Packed with nutrient-rich ingredients like 70% dark chocolate, ground flaxseed, and walnuts, these brownies are as wholesome as they are decadent. The combination of rich cocoa and a hint of vanilla creates a deep, chocolatey flavor, while the walnuts add a delightful crunch to every bite. A touch of optional sea salt on top enhances the sweetness with a subtle savory contrast. Ready in just 40 minutes, including prep time, these one-bowl brownies are perfect for both novice and seasoned bakers. Whether you’re looking to satisfy a chocolate craving or sneak in some brain-boosting nutrients, these brownies will quickly become your go-to dessert. Ideal for sharing and storing, they stay moist and delicious for days, making them the ultimate treat for any occasion!
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 90 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 15 grams ground flaxseed
- 100 grams walnuts, chopped
- 0.5 teaspoons sea salt (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a heatproof bowl, melt the dark chocolate and butter together over a saucepan of simmering water, stirring occasionally. Alternatively, melt them in the microwave in 30-second intervals. Allow the mixture to cool slightly.
Add the granulated sugar and brown sugar to the melted chocolate mixture and whisk until smooth.
Whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and ground flaxseed. Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. If desired, sprinkle sea salt lightly on top for a touch of flavor contrast.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake to keep the brownies fudgy.
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out of the pan and onto a cutting board.
Cut into 12 equal squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 21.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
