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Bittersweet Chocolate and Walnut Brownies

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“These are heartshaped brownies from Estimated time”

Ingredients Nutrition


  1. Center a rack in the oven and preheat to 350°F
  2. Spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet.
  3. Melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. Stir after each burst.
  4. Use an electric mixer to beat the egg and yolk in a bowl until frothy.
  5. Add the sugars and whip until very thick and pale colored, about 5 minutes.
  6. Add the melted chocolate mixture and blend completely.
  7. Sift together the flour and cocoa powder and add the salt.
  8. Add to the mixture in 3 stages, blending well after each addition. Stir in the walnuts.
  9. Divide batter evenly among cavities of the pan. Bake 35 minutes, until a tester comes out slightly moist.
  10. Remove from the oven and cool the pan on a rack.
  11. Turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
  12. Store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.

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