Dark. Rich. Decadent. All the characteristics of a brownie I love. Brownies were one of the first dishes I learnt to bake. They are quite simple to make – a bit of melting and stirring together – really, not much more complicated than using a packet mix.
Today, I’m using Donna Hay’s chocolate brownie recipe with a few of my own tweaks.
Chocolate & Walnut Brownies
(Adapted from Donna Hay)
200g dark chocolate
250g unsalted butter
265g brown sugar
4 eggs
1 tsp vanilla extract
35g cocoa
185g plain flour
½ tsp baking powder
100g walnuts, roughly chopped
Pinch of salt
Preheat oven to 170°C. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth.
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| Chocolatey buttery pool. |
Allow the chocolate mix to cool a little, before adding vanilla and the eggs to the mixture one at a time, mixing well after each addition. Stir in brown sugar and a pinch of salt. Sift cocoa, flour, baking powder into the chocolate mix and fold through. Fold through the walnuts. Pour the mixture into a 27cm by 18cm rectangular cake tin lined with baking paper.
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| Ready to go in the oven. |
Bake for 30 minutes or until cooked when tested with a skewer (skewer should have a few moist crumbs when poked in the centre).
Note: I added about 70g of white chocolate choc chips this time only because I had some lying around. You can see them poking their heads out of the batter above =)
[TIP: Crack your eggs into a separate bowl first to make sure you don’t crack a rotten egg straight into your chocolate mix. I’ve always followed this rule, and as luck would have it, the only time I decided not to was the only time I had a dud egg =S].
These were pretty good, although personally I prefer thinner chewier (as opposed to fudgey) brownies. If you do too I suggest using a slightly bigger pan than the one I have listed above.
Happy baking!
