- 1 1/2 cups crushed graham crackers or digestive biscuits
- 1/2 cup melted butter
- 1/2 cup oil
- 3/4 cup sugar
- 2 pcs large eggs
- 3 tsp buttermilk
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1/2 to 1 cup roughly chopped walnuts
- 1/4 cup semi-sweet chocolate chips
- Preheat your oven to 350F.
- Line an 8″ or 9″ square pan with parchment paper.
- Prepare 3 bowls.
- For 1st bowl, combine the graham crackers and butter. Transfer to the lined pan and make sure to spread the graham flat and evenly. Bake for 10 minutes. Set aside to cool.
- In another bowl (2nd bowl), combine oil and sugar, add eggs one at time, then add vanilla. Continue whisking until the sugar has dissolved. You can do this with a hand mixer if you want to.
- On to the 3rd bowl, sift the cocoa powder, flour, baking powder and salt. Whisk just until combined. Make a well at the center. Pour the egg mixture and mix just until combined. DO NOT OVERMIX.
- Transfer the brownie mixture into the pan and tap / shake gently to deflate air bubbles.
- Bake for 20-25 minutes or until done (insert a toothpick at the center, if it comes out with a little crumb, then it’s done). Transfer to a wire rack to cool. Do not remove from the pan.
- Topping. In a double boiler melt the 1/2 cup chocolate and butter. Pour into the brownie and top with chopped walnuts and chocolate chips. Press gently to make sure that the nuts will adhere to the brownie. Let cool completely.
- Let it fully set in the fridge for a minimum of 4 hours or overnight before slicing or serving.
NOTES : Buttermilk is optional. Buttermilk helps keep the brownies moist. I noticed here in KSA that the level of sweetness of sugar depends on its brand and its texture. Sometimes both brands are labeled as granulated sugar but when you look at it closely, you will notice the size of their granules differ. In my experience, the finer the granules, the sweeter the sugar. So, in case the granules are big and you know it is not that sweet, you can use up to 1 cup of sugar. Please use a good quality cocoa powder. I prefer to use dutch-processed cocoa since it gives a darker color and more intense chocolate flavor. Sometimes it is referred to as dark chocolate cocoa powder. It is better to slice and serve the brownies after 4 hours (or overnight) sitting at the fridge 😉 This will give you a cleaner cut and more flavorful brownies 🙂 OPTIONS In case you don’t like to use walnuts and you like salted nuts, make sure you use 1 cup of sugar. The salt from the nuts will balance the sweetness of your brownies.
Or, forget about the nuts, cover the top with marshmallow fluff then brown with the top with a torch to give a roasted effect and you will have S’MORES Brownies 🙂 Click the photo below to watch how cupcake Jemma made it.
Want some extra income? slice the brownies evenly and pack then sell to your friends or officemates.