Brownies

To make brownies from scratch, you can substitute the brownie mix with a combination of flour, cocoa powder, sugar, and baking powder. For every 500 g of brownie mix, use about 200 g of all-purpose flour, 100 g of cocoa powder, and adjust the sugar to taste. Follow the same mixing and baking instructions as in the original recipe.

Absolutely! If you're not a fan of walnuts, you can substitute them with pecans, almonds, or even hazelnuts. Just make sure to chop them up to ensure they mix well into the brownie batter.

To store leftover brownies, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing them; just wrap each brownie individually in plastic wrap and place them in a freezer-safe bag.

Brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve them with fresh berries or a drizzle of caramel sauce for an extra touch of sweetness.

This brownie recipe is not gluten-free due to the brownie mix used. However, you can easily make it gluten-free by using a gluten-free brownie mix or substituting the flour with a gluten-free flour blend. Just ensure that all other ingredients are also gluten-free.