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Whipped Cocoa Walnut Brownies

Whipped Cocoa Walnut Brownies
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Whipped Cocoa Walnut Brownies

Whipped Cocoa Walnut Brownies

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Tender cocoa brownies made lighter by folding whipped egg whites into the batter, with crunchy walnuts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 brownies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs (separated)
  • 2 1/2 cups granulated sugar (500 g)
  • 1 packet vanilla sugar (about 2 tsp; 8–10 g), or 1 tsp vanilla extract
  • 1 1/2 cups oil (360 mL)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 14 Tbsp unsweetened cocoa powder (3/4 cup plus 2 Tbsp; about 70–75 g)
  • 1 cup walnuts, roughly chopped (about 110 g)

Equipment

  • 9 x 13-inch baking pan
  • Parchment paper
  • Electric mixer
  • 3 mixing bowls
  • whisk
  • Rubber spatula

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C.
  2. Prepare the pan. Line a 9 x 13-inch pan with parchment paper and lightly grease any exposed sides.
  3. Separate the eggs. Place the egg whites in a very clean, grease-free mixing bowl and the yolks in a second large bowl.
  4. Whip the egg whites. Using an electric mixer, beat the egg whites until stiff peaks form. When the beaters are lifted, the peaks should stand upright.
  5. Set the whites aside. Keep the whipped whites at room temperature while you make the cocoa batter.
  6. Mix yolks and sugar. Add the granulated sugar and vanilla sugar to the egg yolks and beat for about 1–2 minutes, until well combined.
  7. Add the oil. Slowly mix in the oil until the yolk mixture is smooth.
  8. Mix the dry ingredients. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  9. Combine. Add the dry ingredients to the yolk mixture and mix only until combined. The batter may be quite thick at this stage.
  10. Add walnuts. Stir in the chopped walnuts.
  11. Lighten the batter. Fold about one-third of the whipped egg whites into the cocoa batter until mostly incorporated.
  12. Continue folding. Fold in another third of the whites, then the remaining whites.
  13. Stop as soon as combined. Fold only until no large white streaks remain. Do not stir aggressively or beat the air out.
  14. Fill the pan. Spread the batter gently into the prepared pan and smooth the top without pressing it down.
  15. Bake. Bake for 20–25 minutes, beginning to check at 20 minutes.
  16. Check for doneness. The top should look set, the edges should be firm, and the center should spring back gently. A toothpick should have moist crumbs but no liquid batter.
  17. Cool completely. Let the brownies cool in the pan before slicing.

Notes

Nut-Free Option
Leave out the walnuts. If desired, replace them with 3/4–1 cup semisweet chocolate chips. No other adjustment is needed.
Make Ahead, Storage & Freezing
Room temperature: Store airtight for about 3–4 days. Refrigerator: Up to about 1 week. Freezer: Wrap cooled squares airtight and freeze for up to 3 months.
Bubby’s Tip
When the egg whites go in, slow down. You are not trying to mix them as fast as possible—you are trying to keep all that air you just worked to put into them.

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