I’m not even sure I got the title of this post right – I’m thinking maybe “I love Pierre Herme” or “Pierre Herme rules” would have been better. Why you ask?! Well because this recipe belongs to him and it’s brilliant, just brilliant. I have never made brownies that taste better than these – they are sweet, but not too sweet, they are moist and dense but still melt in your mouth, they are chocolatey, but just enough to make you crave more and to top it all off, they have plenty of walnuts to add not just texture.

I’ve made brownies a few times before – check out my Coconut Brownies and my Gluten Free Brownies, but oh boy, they don’t even come close to Pierre Herme’s brownies. Unlike other recipes I’ve encountered or made before, his recipe doesn’t start with melting the butter and chocolate together. Instead, he mixes the butter until creamy then adds the chocolate and the rest of the ingredients. I was a bit unsure about this new way of mixing a brownie batter at first. Even during baking, they looked like they were going to melt into a soupy thing at first. But then they set and cooked through and they proved to be the best brownies in the whole wide world! No, seriously, they are the best in the world! Do give them a try and let me know how much you love them – I know you will love them, I just know it!

Nutty Brownies - Pierre Herme Recipe These nutty brownies are the best brownies there is! So soft and delicate, packed with chocolate and great texture from the walnuts. The original recipe belongs to the one and only Pierre Herme. Print Recipe Pin Recipe Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 12 servings Ingredients 145 g dark chocolate melted and chilled (at least 70%)

260 g butter softened

4 eggs

250 g white sugar

1 teaspoon vanilla extract

140 g all-purpose flour

1/2 teaspoon salt

145 g walnuts coarsely chopped Instructions Start by lining a small square baking pan with baking paper.

Sift the flour and salt in a bowl.

Using an electric mixer, mix the butter for 2 minutes until creamy and light.

Replace the mixer with a spatula and stir in the melted chocolate. Mix just until incorporated.

Add the eggs, one by one, mixing well after each addition.

Stir in the sugar and vanilla and give it a quick mix.

Fold in the sifted flour, mixing gently just until incorporated.

Add the walnuts as well.

Spoon the batter into your prepared pan and bake in the preheated oven at 350F - 180C for 20-25 minutes. Don't bake more than 25 minutes - the brownies have to look set, but still soft in the center.

Allow them to cool in the pan then cut into small squares and serve. Tried this recipe? Mention @olguta_oana or tag #pastryworkshop

{Nutty Brownies} Print Author: Olguta - Pastry Workshop Serves:: 20 small squares Ingredients: 145g dark chocolate, melted and chilled (at least 70%)

260g butter, softened

4 eggs

250g white sugar

1 teaspoon vanilla extract

140g all-purpose flour

½ teaspoon salt

145g walnuts, coarsely chopped Directions: Start by lining a small square baking pan with baking paper. Sift the flour and salt in a bowl. Using an electric mixer, mix the butter for 2 minutes until creamy and light. Replace the mixer with a spatula and stir in the melted chocolate. Mix just until incorporated. Add the eggs, one by one, mixing well after each addition. Stir in the sugar and vanilla and give it a quick mix. Fold in the sifted flour, mixing gently just until incorporated. Add the walnuts as well. Spoon the batter into your prepared pan and bake in the preheated oven at 350F - 180C for 20-25 minutes. Don't bake more than 25 minutes - the brownies have to look set, but still soft in the center. Allow them to cool in the pan then cut into small squares and serve. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Look at this amazing texture! To die for!