{"id":4372,"date":"2015-02-01T05:12:18","date_gmt":"2015-02-01T02:12:18","guid":{"rendered":"http:\/\/hoppinjohns.net\/?p=4372"},"modified":"2015-05-27T18:04:48","modified_gmt":"2015-05-27T15:04:48","slug":"black-walnut-brownies","status":"publish","type":"post","link":"https:\/\/hoppinjohns.net\/?p=4372","title":{"rendered":"Black Walnut Brownies"},"content":{"rendered":"

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Savannah, Georgia; February 1, 2015<\/strong><\/p>\n

I have never had much of a sweet tooth, but I enjoy baking and, about twice a year, I get an almost insatiable craving for chocolate. A good high-quality bar with more than 70% cacao will usually suffice, but sometimes I’ll make pots de cr\u00e8me<\/em> (the recipe appeared on the blog on September 23, 2008<\/a>) or a flourless chocolate cake or even an old-fashioned southern “chocolate” cake (which is really a yellow cake with chocolate icing). This time, I made these brownies. They’re my favorite brownies, very dense and rich (I used Lindt dark chocolate bars, 85% cacao) and chewy, chock full of gamey black walnuts. (If you can’t find black walnuts where you live, you can order from Hammons Nut Emporium<\/a>.) I developed the recipe for The New Southern Cook.
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Black Walnut Brownies<\/strong><\/p>\n

While brownies may not be specifically southern, they are certainly offered at our bake sales, and every fund-raiser cookbook gives at least one recipe. Even the eighteenth century Moravian village of Old Salem in North Carolina offers its recipe for “the best.” Most recipes call for a stick of butter and anywhere from 2 to 6 ounces of unsweetened chocolate. In this version, I use high-quality semisweet chocolate and gamey black walnuts for an intensely flavored, unforgettable brownie.<\/p>\n

This recipe will produce either cakey or fudgey brownies.<\/p>\n

8 tablespoons (1 stick) butter, cut into 8 pieces<\/p>\n

8 ounces semisweet chocolate, broken up<\/p>\n

2 large eggs at room temperature<\/p>\n

3\/4 cup sugar<\/p>\n

1\/4 cup unbleached all-purpose flour<\/p>\n

1 cup chopped black walnuts<\/p>\n

powdered sugar (optional)<\/p>\n

Preheat oven to 350\u00baF . Grease an 8″ square pan with some of the butter and set aside.<\/p>\n

Melt the remaining butter with the chocolate in the top of a double boiler over simmering water. Set aside. While the chocolate is melting, beat the eggs in the bowl of an electric mixer at high speed until they are doubled in volume. Gradually add the sugar and continue beating until the mixture is very light and has tripled in volume. It may take as long as 10 minutes.<\/p>\n

Lower the mixer speed to medium and beat in the chocolate mixture until everything is well blended. Turn off the motor and add the flour, then turn the mixer on to its lowest speed, scraping down the sides and mixing until the flour is absorbed. Fold the nuts into the batter, evenly distributing them, and spoon the batter into the\u00a0 greased pan.<\/p>\n

Bake on the center rack of the oven until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Place on a wire rack to cool completely before cutting into 16 two-inch squares. For a chewier texture, cover the brownies and allow to stand overnight. Dust with powdered sugar just before serving if desired.<\/p>\n

Makes 16.<\/p>\n","protected":false},"excerpt":{"rendered":"

Savannah, Georgia; February 1, 2015 I have never had much of a sweet tooth, but I enjoy baking and, about twice a year, I get an almost insatiable craving for chocolate. A good high-quality bar with more than 70% cacao will usually suffice, but sometimes I’ll make pots de cr\u00e8me (the recipe appeared on the […]<\/p>\n","protected":false},"author":2,"featured_media":4373,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[1468],"class_list":["post-4372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archives","tag-black-walnut-brownies"],"_links":{"self":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts\/4372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4372"}],"version-history":[{"count":6,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts\/4372\/revisions"}],"predecessor-version":[{"id":4416,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/posts\/4372\/revisions\/4416"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=\/wp\/v2\/media\/4373"}],"wp:attachment":[{"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoppinjohns.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}