by: Max M Rasmussen


Brownies with Walnuts - Max M Rasmussen
Brownies basically just is another variation of a pound cake. It has a bit more sugar. Some of the flour replaced with nuts, it has a bit less baking powder and added cocoa. But these small changes are enough to make the brownie a cake of its own. It is dense and heavy, more confetionery than cake. Sweet and strong. Lovely!


The dry

  • 100 g (3.5 oz) flour
  • 1 tsp baking powder
  • 200 g (7 oz) walnuts, coarsely chopped 
  • 4 tbsp cocoa (just over ½ dl (1/4 cup)) 
  • a dash of salt 

The wet

  • 350 g (12 oz) sugar (yes sugar is wet in this context.)
  • 200 g (7 oz) butter
  • 4 eggs, medium


Heat the oven to 170°C  (314°F).

Mix the wet ingredients.

Mix the dry ingredients.

Mit the wet and dry ingredient in the larger bowl.

Put the dough into a large roasting pan. The dough should be about. 1-2 cm (½-1 inch) in height before baking.

Bake for 20-30 minutes at 170°C (314°F.. Depending on the height of the dough. A thicker layer of dough needs to bake for longer.

If you are in doubt you can just use a meat pin or a knitting needle to test if it is enough.


Some like their brownies a bit thicker. That makes them softer, and more chewy in the center. If that is the case for you, you should just use a smaller baking pan and bake for a bit shorter.

by: Anonymous

What do you do with the butter

Is the butter to be melted? Can the butter also be replaced with olive oil instead? Thank you for any clarification