Oh, SNOW! Time for Brownies

Winter storm, whatever has delivered more than expected, and I’ll need to deal with the cleanup. But for now, I am watching the delivery continue, and the plow piles at the end of the driveway grow with each pass of the plow.

Time for a bit of comfort food. I’m tired of listening to lectures on various AWS services, and the shop seems to be running quietly, so I’ll wander into the kitchen and see about that comfort food.

Madam BadWolf is somewhat annoyed with the various keto and diet mug cakes, so perhaps a tray of brownies will address her frustration. But not just the usual flat, chewy slabs of semi-chocolate cake, but rich, chewy, gooey morsels of goodness with nuts added to increase the pleasing texture. I have some spiced pecans hanging out in the cupboard, so I’ll roughly chop them to be included.

These will go well as a light snack with coffee or hot chocolate after I finish my hour of enforced exercise; even with a self-propelled snow blower, one gets a workout, clearing the driveway and sidewalks. But to have brownies later, one must cook brownies now.

From Wikipedia:

A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust. They may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.

Brownies are typically eaten by hand, often accompanied by a glass of milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common homemade treats and they are also popular in restaurants, ice cream parlors and coffeehouses.

Brownies with nuts

Crisp crackly top, fudgy center, chewy and gooey, with toasted spicy pecans
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Global
Servings 16 pieces
Calories 424 kcal


  • 240 gram Unsalted Butter Melted and Cooled
  • 30 ml neutral oil
  • 260 gram Granulated Sugar
  • 200 gram Light Brown Sugar
  • 4 ea Eggs Jumbo, Room Temp
  • 15 ml Vanilla Extract
  • 4 gram Salt
  • 130 gram AP Flour
  • 100 gram Cocoa Powder Unsweet, good stuff
  • 200 gram Chocolate Chips Large, Good Stuff
  • 200 gram Pecans Optional, toasted or spiced https://www.roguechef.com/?p=3608


  • Preheat oven to 350
  • Lightly grease an 8×12-inch baking pan with cooking oil spray. Line with parchment paper; set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. 
  • Add the eggs and vanilla; beat until lighter in colour 
  • Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined. (DO NOT over beat)
  • Fold in 3/4 of the chocolate pieces and nuts
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces and nuts
  • Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch.
  • OR 35-40 minutes if you like your brownies well set and firm.
  • Rest for 15 minutes and remove from the pan.
  • Continue to rest until cool, then slice as desired


This is a basic brownie; the add-ins are limited only by your imagination:
  • Macerated and drained dried fruit
    • Raisins or cranberries soaked in bourbon or rum
  • Other chips
    • Peanut butter
    • Butter Scotch
  • Other Nuts
  • Shredded coconut
As with all baking, I use metric measurements and measure accurately.
I tend to bake on the top shelf in the oven. The middle shelf cooks much faster, slightly burns my baked goods on the top and dries them out.
Set a timer if you need to.
DO NOT OVERMIX once the flour is introduced.  This will impact the texture of the brownie.


Calories: 424kcalCarbohydrates: 46gProtein: 3gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 33mgSodium: 164mgPotassium: 214mgFiber: 4gSugar: 37gVitamin A: 383IUVitamin C: 0.1mgCalcium: 52mgIron: 2mg
Keyword Brownie, Cakes, Cookies, Nuts
Tried this recipe?Let us know how it was!

  Filed under: American, Baked, Dessert, Vegetarian

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