Nick Malgieri
Nick Malgieri

Swiss Brownies

Whole Wheat Walnut Brownies Adapted from Hiltl, Zurich’s vegetarian restaurant

Makes twenty four 2-inch brownies

12 ounces/3 sticks/360 grams unsalted butter

18 ounces/500 grams semisweet chocolate, cut into 1/4-inch pieces

5 large eggs

Pinch of fine sea salt

20 ounces/2 1/2 cups packed/540 grams light brown sugar

2 teaspoons vanilla extract

10 ounces/1 1/2 cups/300 grams walnut pieces, coarsely chopped

12 ounces/2 2/3 cups/360 grams whole wheat flour

One 9- x 13- x 2-inch pan, lined with buttered foil

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. Melt the butter in a medium saucepan over low heat, letting the butter get hot.  Off heat, stir in the chocolate until smooth.
  3. Whip the eggs with the salt, brown sugar, and vanilla until light.
  4. Fold in the chocolate mixture, followed by the walnuts and flour.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. Bake the brownies until slightly firm but still soft in the center, about 35 minutes.
  7. Cool in the pan on a rack and cut into 2-inch squares.
  8. Brownies keep well in a tin for several days.