Dutch Cocoa Brownies with Walnuts

Dutch Cocoa Brownies with Walnuts


I confess, . . . I’m a chocoholic and I’m a huge fan of Guittard Chocolate. Not good…

Dutch Cocoa Brownies with Walnuts


Having confessed that, I could not wait for the Guittard Chocolate Cookbook to come out! I needed some inspiration. Beyond chocolate chip cookies, . . . beyond brownies, . . . beyond chocolate cakes. But wait a minute … I’m okay being inspired already WITHIN the realm of chocolate chip cookies, brownies and chocolate cakes.

Flipping through this long awaited cookbook, I paused: cocoa brownies. Intrigued, I read Amy Guittard’s brief narration of this fantastic sweet. Utilizing Dutch-processed cocoa powder instead of melted chocolate. I smiled – (besides the obvious fact that there’s less materials to wash at the end), I was about to learn a new brownie baking technique. I like that.


Dutch Cocoa Brownies with Walnuts


As Amy said in the book, using the cocoa powder will result a ‘cakier’ brownie and it’s just as delicious as one made with melted chocolate. She was totally right! These brownies my friend, . . . they’re not only moist, they’re soft and they’re not toothache sweet. My favorite part of it all — they are insanely chocolatey! So, you have to try this recipe. Otherwise, you’ll miss out on the one of the best brownies recipes in the world!


Dutch Cocoa Brownies with Walnuts


Use good quality cocoa powder, it sure makes a difference. Of course I’d recommend to get Guittard Cocoa Rouge, but if you can’t find them, use Dutch-processed unsweetened cocoa powder. This easy-to-prepare recipe truly is truly decadent. Top it with vanilla ice cream. Accompany it with cold milk. Or just enjoy it in its purist form . . . mmm.

Dutch Cocoa Brownies with Walnuts

Adapted from Guittard Chocolate Cookbook by Amy Guittard

Dutch Cocoa Brownies with Walnuts
Makes 24 two-inch brownies
  • 1¼ cups Dutch-processed unsweetened cocoa powder
  • 1¼ cups all-purpose flour
  • ½ teaspoon fleur de sel, or kosher salt
  • 1½ cups unsalted butter, melted and cooled
  • 3 cups sugar
  • 7 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups chopped walnuts
  1. Line a 9x13 baking pan with foil. Preheat oven to 350ºF
  2. Combine cocoa powder and flour in a medium bowl, set aside.
  3. Using a mixer, mix in butter and sugar on high speed until light and fluffy. Beat in the eggs, one at a time until smooth and glossy. Add salt and vanilla. Stir in walnuts and spread into prepared pan.
  4. Bake 45-50 minutes or until toothpick inserted in center comes out bearing some moist crumbs.
  5. Cool in the pan on a wire rack. Discard the foil. Cut into 2-in squares.


Add a Comment
  • Becky Konen says:

    Reminds me I need to make something sweet to send to Andrew. He and I both love chocolate too. I use a recipe from Alice Medric’s Bittersweet cookbook for cocoa brownies. You are right they are delicious and very chocolatey. Think I’ll try your recipe this time. Yum!

  • Paulette Meredith says:

    My mouth s watering!

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