Ultimate Chocolate Walnut Brownies Recipe – Coffee & Cinnamon Infused

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Walnut Brownies Recipe – Coffee & Cinnamon Infused

Hey everyone! If you’re anything like me, a good brownie can really hit the spot. I mean, is there anything more comforting than a rich, fudgy square of chocolatey goodness? I’ve been perfecting this recipe for years, and honestly, it’s become a bit of a family obsession. The secret? A little coffee and a hint of cinnamon. Trust me on this one!

Why You’ll Love This Recipe

These aren’t just any brownies. They’re intensely chocolatey, perfectly fudgy, and have this amazing depth of flavor thanks to the coffee. The walnuts add a lovely crunch, and the optional cinnamon just warms everything up. They’re surprisingly easy to make, even if you’re not a seasoned baker. Plus, who doesn’t love a brownie that feels a little bit special?

Ingredients

Here’s what you’ll need to create these delightful brownies:

• ¼ cup (30g) all-purpose flour
• ½ teaspoon (2.5ml) ground cinnamon (optional)
• ¼ teaspoon (1.5g) salt
• ½ cup (113g) unsalted butter
• ½ cup (45g) unsweetened cocoa powder
• 2 teaspoons (4g) finely ground instant coffee
• 2 large eggs
• 1 cup (200g) sugar
• 1 teaspoon (5ml) pure vanilla extract
• 1 cup (115g) walnuts or pecans (chopped)
• 4 ounces (113g) bittersweet chocolate (coarsely chopped)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference here.

• Coffee: Don’t skip the coffee! It doesn’t make the brownies taste like coffee, I promise. It actually enhances the chocolate flavor and makes it richer. I use finely ground instant coffee – it dissolves beautifully.
• Cocoa Powder: Use a good quality unsweetened cocoa powder. It really impacts the final flavor. I prefer Dutch-processed cocoa for a smoother, less acidic taste.
• Cinnamon (Optional): I love the warmth cinnamon adds, but feel free to leave it out if you’re a purist. It’s a lovely addition, especially during the cooler months.
• Chocolate: Bittersweet chocolate is my go-to for a balanced flavor. But feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 325°F (160°C). Grease and flour an 8-inch square baking pan. This prevents sticking and makes for easy removal.
2. In a bowl, whisk together the flour, cinnamon (if using), and salt. Set this aside – we’ll need it later.
3. Now, melt the butter in a double boiler (or a heatproof bowl set over simmering water). Add the cocoa powder and coffee, stirring until everything is smooth and glossy. Let it cool slightly.
4. Beat the eggs into the chocolate mixture one at a time. Then, gently stir in the sugar and vanilla extract. Don’t overmix!
5. Time to combine the wet and dry ingredients. Gently fold the flour mixture into the chocolate batter until just combined. Overmixing leads to tough brownies, and we want fudgy! Stir in the chopped walnuts and chocolate.
6. Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You want a slightly dry crust on top.
7. Let the brownies cool completely in the pan before cutting into 16 squares. This is the hardest part, I know! But trust me, it’s worth the wait.

Expert Tips

• Don’t Overbake: Seriously, this is the key to fudgy brownies. Err on the side of slightly underbaked.
• Use Room Temperature Ingredients: This helps everything blend together smoothly.
• Line the Pan: For extra easy removal, line the pan with parchment paper, leaving an overhang on the sides.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free: Swap the all-purpose flour for a good quality gluten-free flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Nut-Free: If you have a nut allergy, replace the walnuts with sunflower seeds. They add a nice crunch!
• Dark vs. Milk Chocolate: Feel free to use milk chocolate instead of bittersweet for a sweeter brownie. My friend Sarah always uses milk chocolate – she says it reminds her of her grandmother’s baking.
• Chocolate Chips: Add ½ cup of chocolate chips (dark, milk, or white!) to the batter for extra chocolatey goodness.
• Espresso Powder Boost: For an even more intense coffee flavor, add an extra teaspoon of espresso powder.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk is also a classic pairing. They’re perfect for an afternoon treat, a dessert after dinner, or even a special occasion.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

FAQs

1. Can I make these brownies ahead of time?

Absolutely! You can bake them a day or two in advance and store them in an airtight container.

2. What’s the best way to ensure fudgy brownies?

Don’t overbake them! And don’t overmix the batter.

3. Can I substitute the walnuts with another nut?

Definitely! Pecans, almonds, or even macadamia nuts would all be delicious.

4. Why is coffee used in this recipe? Does it make them taste like coffee?

The coffee enhances the chocolate flavor without making the brownies taste like coffee. It’s a little secret weapon!

5. How do I know when the brownies are done baking?

A toothpick inserted into the center should come out with a few moist crumbs. You want them to be slightly underbaked for maximum fudginess.