2 whisks, stand mixer with whisk, 3 spatulas
Pre-heat the oven to 175ºC/350ºF
- 32 g unsalted butter, melted and cooled
- ¼ tbsp vegetable oil
- 34⅔ g sugar
- 26⅔ g brown sugar
Mix the butter, vegetable oil and both the sugars in a bowl. Whisk until uniform and creamy
- ⅛ tbsp vanilla extract
- ½ Eggs (large)
- stand mixer with whisk
In the same bowl, add the eggs, one at a time, and the vanilla extract. Whisk til it becomes uniform.
- ⅛ tsp salt
- 17⅓ g All Purpose Flour
- 13⅓ g unsweetened cocoa powder
In another bowl, combine the flour, cocoa powder and salt. Lightly mix them together
Combine the dry mixture into the wet ingredients slowly. Fold them with a spatula carefully, and be careful not to overmix it.
- 26⅔ g Semi-sweet chocolate chunks
- 33⅓ g chopped mixed nuts
Add about 3/4 of the chocolate chunks and 3/4 of the chopped nuts into the mix, and fold them together.
Grease a 20x30cm pan (~8x12in), and line it with some parchment paper on top.
Pour the batter onto the pan, and make sure it is leveled. Sprinkle the rest of the nuts and chocolate on top. Add some sea salt on top to give it some extra flavor (optional).
Put it in the oven and let it cook for about 30min for fudgy brownies. If you want them to be more firm, leave them in for 32-34min.
Take the pan out of the oven, and let it rest until it has cooled. Remove it from the pan (with the parchment paper) if you want it to cool faster.
Once it has cooled down, cut and serve. They last about 3 days if you leave them out, so you can also freeze them to eat later.