It’s pretty hard not to love brownies, and these here are simply irresistible! I have the weakest spot for them. I could never resist fresh-baked warm bownies with dollops of vanilla ice cream or just plain with a glass of warm (or cold) milk.
Brownies are everything I love of desserts, all packed into one sinful, blissful existence – it often takes on a cakey, chewy cookie like texture, with a soft, moist, fudgy centre, and are decadently rich with the deep chocolatey flavours of a mud cake! For me, these are the ultimate treat that you could have anytime of the day – as a snack in between meals, or when the ocassion calls for it, dressed up with ice cream or chocolate fudge sauce for a lavish dessert!
Am I tempting you already? I’m tempting myself to go have one right now. All I can say is that if you have yet to make your own, or have had the commercially baked ones which leave much to be desired (these are often not so moist and super sweet!), do try these! It’s hard to get it wrong, and honestly, even if you somehow did, they still turn out tasting so fabulous!
This recipe makes 16 squares (adapted from Linda Collister, author of ‘Brownies’) in a brownie tin or square cake pan, of size 20.5 cm x 20.5 cm.
CLASSIC WALNUT BROWNIES RECIPE
100 gm good-quality Plain or Baking Chocolate
125 gm Unsalted Butter, slightly softened at room temperature
230 gm Fine Brown Sugar
1 tsp Vanilla Essence
2 Large Eggs, at room temperature, lightly beaten
85 gm Plain Flour
2 tbsp Cocoa Powder
100 gm Walnut pieces, roughly halved or chopped
50 gm good-quality Plain or Baking Chocolate, roughly chopped or Plain Chocolate Chips (large size preferred)
1. Pre-heat oven to 180 deg C. Grease and line the base of baking pan.
2. Break the 100 gm chocolate into pieces and place in a heat-proof bowl. Set the bowl over a saucepan of steaming water (without the base of the bowl touching the water) and melt the chocolate gently. Stir frequently to spread the chocolate pieces. Once completely melted, turn off heat, remove the bowl and set aside to cool until needed.
3. Put the butter in a large mixing bowl, and using either a wooden spoon or an electric mixer, beat until soft and creamy. Add the sugar and vanilla essence, and continue beating until the butter mixture is soft and fluffy. Gradually beat in the eggs, pouring in roughly 1/4 of the beaten eggs at a time. Then beat in the melted chocolate.
4. Sift the cocoa and flour onto the mixture and fold in lightly until just well combined (do not over-fold or stir too long). Add the nuts or chocolate pieces or chocolate chips and stir in. Pour the mixture into prepared tin or pan, and spread evenly.
5. Bake for about 25 to 30 minutes until a skewer inserted halfway between the sides and the centre comes out just clean. Remove the tin or pan from the oven, and leave to cool until just warm before removing from tin or pan and cutting into squares. Best eaten warm. Once cold, store in an air-tight container and eat within 5 days.