By: Amecia Matlock
These are for my fudgy chocoholics. Rich melty chocolate flavor, with warm nuttiness from the walnuts, loaded within a fudgy brownie. And if you know me, you know we’re browning that butter! So good, you’ll want to eat the whole pan. And with this small-batch recipe, you can absolutely indulge in that guilt-free.

Ingredients
- 6 tbsp. butter
- ½ cup granulated sugar
- 6 tbsp brown sugar
- 1 egg (at room temperature)
- ½ tbsp vanilla extract
- ¼ tsp baking powder
- ⅛ tsp salt
- 5 tbsp. all–purpose flour
- 1 tbsp espresso powder
- 6 tbsp cocoa powder
- ⅓ cup milk chocolate chips
- ⅓ cup chopped walnuts
- Dash of flakey sea salt
- Dark chocolate chips to taste

Directions
- Start by preheating oven to 350° F, and prep an 8×4 loaf pan with parchment paper
- Brown the butter. This is done by heating butter in a pan on medium heat until reaching a warm caramel color.
- Whisk in brown and granulated sugars.
- Once fully incorporated, add in egg and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Add dry mixture to wet ingredients along with espresso powder and cocoa powder and mix until just combined.
- Stir in walnuts and milk chocolate chips being sure not to overmix.
- Pour batter into pan. It will be a thick and fudgy consistency, so make sure to spread it evenly so that the bottom of the pan is covered.
- Top with dark chocolate chips to taste, and bake for 30-35 minutes, or until a fork can come out clean from center of the brownies.
- Immediately top with flakey sea salt
- Make sure to wait 15-30 minutes before cutting into it. As hard as it is, this will ensure the structural integrity of your brownies!
- Enjoy!
Makes 6-8 small brownies. Served best warm and melty.
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wow!! 29Peanut Butter Dreams
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