Classic Walnut Brownies
Rich, decadent, totally addictive, and, best of all, so easy to make – what else could you want from a brownie recipe? For wonderfully fudgy brownies, reduce the baking time by 5-10 minutes – the shorter the baking time the more fudgy they will be!
Ingredients 10
melted butter, to grease
250 g dark chocolate, good-quality, chopped
150 g butter, cubed
165 g brown sugar, firmly packed
3 eggs, at room temperature, lightly whisked
75 g plain flour, sifted
2 tbsp unsweetened cocoa powder, sifted
3⁄4 tsp baking powder, sifted
150 g walnuts, toasted
icing sugar (confectioners’ sugar), to dust, optional
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Method 6
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Grease a 16 cm x 26 cm (6 1/4 in x 10 1/2 in) shallow slice tin. Line the base and long sides with one piece of baking paper.
Place the and in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan.
Add the and to the chocolate mixture and use a balloon whisk to stir until well combined.
Sift together the , , and . Add to the chocolate mixture and stir until just combined. Stir in the toasted .
Pour the mixture into the prepared tin and spread evenly. Bake in the preheated oven for 30-35 minutes or until moist crumbs cling to a skewer inserted in the centre. Leave to cool in the tin.
Lift out the brownie from the tin using the baking paper. Cut into squares and serve dusted with icing sugar or , if desired.
BakeClub's tips
To toast the walnuts:
Spread the walnuts on a baking tray and toast in an oven preheated to 180°C for 8–10 minutes, or until lightly golden and aromatic.
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Notes
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