Flourless Walnut Brownies by Emma Laperruque - Recipe Print View

Heat the oven to 350°F (175°C). Line an 8-inch (20-centimeter) square baking dish with parchment, with overhang on two sides to lift out the baked brownies. Place ⅔ cup (80 grams) of the walnuts on a baking sheet and toast in the oven for 7 to 10 minutes, until fragrant and golden brown. While those cool, add the remaining ¾ cup (90 grams) walnuts to a food processor and pulse in short bursts until a crumbly meal forms. (Don’t take it too far, or you’ll end up with walnut butter.) Add the butter to a medium saucepan and set over low heat. When that’s melted, remove from the heat and use a wooden spoon to stir in the cocoa powder, then the sugar and salt. Add the eggs one at a time, stirring after each addition until incorporated. Set a timer and mix for 2 minutes (with feeling!), until the batter is smooth and glossy. Stir in the walnut flour, then the toasted walnuts. Bake for about 25 minutes, until puffed around the edges with a glossy-crackly top and a toothpick inserted near a corner comes out mostly clean. Let cool until room temperature, then remove from the pan and cut into squares.