For these super rich and fudgey five-nut brownies, I altered my grandma Hornsby’s brownie recipe a little, adding more chocolate and more nuts and omitting the leavening to produce a dense and chocolatey brownie for the most discerning palates! Brownies were the first thing I learned to make as a kid. Make these with your mini-Valentines and carry on my tradition 😉
For the nuts, I love using mixed roasted nuts but you could make these with just one or two kinds — whatever your favorites are. It’s important to the flavor to use roasted nuts, though, rather than raw. I prefer salted but if you’re on a low-sodium diet, then unsalted will work just fine.
If you’re all out of baking chocolate, I also have a cocoa brownies recipe that’s simple and uses regular pantry ingredients (and it’s the first brownies recipe I ever made!).
Five-Nut Brownies Video (scroll down for brownies recipe!)
Five-Nut Brownies RecipePrint
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 12 1x
- 4 squares (4 ounces) unsweetened chocolate
- 1/2 cup butter
- 1 cup AP flour
- 3 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 1/4 cups chopped mixed roasted, salted nuts
- Grease an 8×8 inch baking pan and set oven to 350ºF
- Melt chocolate with butter in the microwave or over a double boiler.
- In a large bowl, beat eggs with sugar until very light and fully blended.
- Mix in chocolate.
- Stir in flour and nuts last.
- Spread into pan. Bake 20-25 minutes.
- Cool at least 10 minutes before cutting.