Tuesdays with Dorie: Chocolate and Walnut Bars from Dorie’s Cookies

Chocolate and Walnut Bars sliced on a white plate.

This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a decadent brownie-type slice/ bar – once again, not really a cookie… in fact, Dorie says:

These bars were built on a memory of a torte I had in Rome and a few disparate recipes given to me by friends. Are they truly Roman? Nope. But they have that pleasantly dry, sponge texture that I love in European cakes, and that full walnut flavor that I remember. And just for fun, glazed (more chocolate), studded with chocolate and nuts (for additional flavor and chew), cut into bars (lots more to share) and best served cold.

So, kinda like a fancy brownie? Yep!

Dorie cautions that the recipe requires a few different bowls which it does, it’s quite fussy yet its unassuming look once it’s baked wouldn’t tell you how fussy the prep is. Most of this (bar the chocolate melting) is made in the food processor, then you add whipped egg whites at the end – what gives the torte/ cake/ slice/ brownie/ bar its interesting dry yet dense texture that’s also somehow light at the same time.

Almost like a flourless cake (this is mostly made with walnut flour with just a tiny bit of all-purpose, comparatively) but not quite as moist as if it were made with, say, almond flour, this is a perfect dessert if you wanted to sub a bit of gluten free flour for the all-purpose, it literally wouldn’t make a difference to the end result or the flavour.

Cross section of Chocolate and Walnut Bars on a white plate.It’s glazed with chocolate too so the flavours are pretty intense (my glaze went lumpy somehow?) and be aware that the glaze will never fully set so it makes it hard to store very long (mine was farmed out to neighbours nearly as soon as it was glazed as I didn’t have room to store it single-layer in the fridge).

I made 1/2 the recipe (the full recipe uses 8 eggs and says it makes 18 bars). Half recipe made 12 smaller bars, brownie-size (though we easily ate 2 LOL). Anyway, it’s a LOT of eggs so plan accordingly. I’d imagine 1/4 of the recipe would work in a loaf pan.

A delicious end to our weekend! Will I make it again? Maybe, for a crowd. Loved the techniques and the textures here. The washing up (we don’t have a dishwasher)? Not so much!

Get the recipe for Dorie Greenspan’s Chocolate and Walnut Bars from Dorie’s Cookies on p 45 of Dorie’s Cookies!

Dorie's Cookies on eatlivetravelwrite.com

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

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Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

 

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Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter are out now! Click here for details and how to order!

Books by Mardi Michels

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6 thoughts on “Tuesdays with Dorie: Chocolate and Walnut Bars from Dorie’s Cookies”

  1. It’s always so nice when I read a post and their photo looks similar to mine…sometimes that is not the case and I’ve done something horribly wrong. Your photo, however, is just so much better. I made a half recipe as well, making the cuts larger as…well…guys, you know! lol

    Reply
  2. Yes, tell me about the washing up! I made a quarter batch and had a sink full of dishes. The end result was tasty, but I’d go the melt and mix route next time. And definitely not a cookie!!

    Reply
  3. Congratulations on the second book. I hope it is a smashing success! You answered my question about the almond flour, it did make a moist cake. The dishes were a pain but I threw them all in my dishwasher, sorry you don’t have one. This is a nice dessert to feed a crowd with, I would make it again.

    Reply
  4. I may try your quarter-recipe, loaf pan suggestion when I make these. (Part of the deal I’ve made with myself in rejoining TwD is that I have to make smaller batches and get the leftovers out of my house ASAP.)

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  5. A LOT of eggs hahaha! Yours turned out more like I was expecting…more like a brownie…mine were more spongey and cake like. 🤷‍♀️ All good…they went over well so yay!
    Congrats on your second book!!

    Reply

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