Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Beat eggs and sugar. Add oil. Sift together cake meal and cocoa. Add dry ingredients to egg mixture. Stir in chocolate chips and nuts by hand.
Bake for no more than 25 minutes.
Directions
Credits
Notes:
Double this recipe to fit a baking sheet.
Keep brownies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 5 days; bring to room temperature before serving. Brownies can be frozen for up to 3 months; thaw at room temperature before serving.
Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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1 cup of nuts - ground nuts?
It looks like whole nuts are added at the end with the chocolate chips, based on the ingredient list. It’s not very clear, so we’ll update it. Thanks for pointing that out!
What size pan do you use
Can I substitute the cake meal for almond flour or something else?
I used half almond flour last year and it was fine... I don't know about total replacement. It's a dense brownie, tastes mezonos... the texture and experience will likely be lighter with a full replacement