ABOUT Fudgy Double Chocolate Walnut Brownies RECIPE
Who doesn’t like a good brownie? I like mine fudgy and not very cakey. The top should have a lovely crisp crust and the brownie itself should be filled with bitter-sweet chocolate flavour. Make way for this super indulgent and divine brownie!
Recipe Tags
Non-veg
Medium
Dinner Party
European
Whisking
Baking
Dessert
Ingredients Serving: 16
Dark chocolate- 80 grams; chopped
Unsalted butter- 200 grams; cubed
Eggs- 3; room temperature
Unsweetened cocoa powder- 1 cup or 85 grams
Salt- 1/2 teaspoon
Granulated sugar- 1 ¾ cup + 2 tablespoons or 380 grams (Make sure you use sugar with small sized granules. If the granules are big, measure it and then whiz it up until you get smaller granules but not completely powdered)
Plain/ All-purpose flour- ¾ cup + 2 tablespoons or 117 grams
Vanilla extract - 1 1/4 teaspoon
Walnuts - 100 grams; chopped
Instructions
Preheat the oven to 160° C. Line a 9 inch square tin or even a round tin would do if you don’t have a square tin. Line the tin with aluminium foil making sure there is overhanging foil on the sides.
Add the cocoa powder, sugar, butter, 40 grams of the chocolate and salt to a heat safe glass bowl and place over a pot of simmering water (double boiler) and allow the butter and chocolate to melt.
Initially the mixture will be clumpy but it will loosen in a bit; about 2 minutes. Make sure the water does not touch the bowl. Also, allow the sugar to just start melting.
The sugar will not completely melt and the mixture will still be a bit grainy and gritty but that is perfectly fine. Keep it aside to cool a bit until the mixture feels just a little warm to the touch of your finger; about 8-10 minutes.
Add the eggs one at a time and beat it in vigorously with a wooden spoon or a whisk. The mixture will start to thicken and become shiny.
Add the vanilla extract and mix well. Beat it until it has completely combined. Add the flour and beat in vigorously for 30-35 strokes.
Add the other half of the chopped chocolate and chopped walnuts and fold the mixture. The batter will be thick and a little grainy but do not worry because that is how it should be.
Pour the batter into the lined tin, sprinkle some more chopped walnuts if you wish and bake in the oven for 33-37 minutes or until a toothpick or knife inserted in the centre comes out almost clean.
NOTE- It is okay if you get a tiny bit of thick batter because that will settle and set as it cools. But if you get quite a bit of batter, bake it for a few more minutes.
Allow it to cool in the tin for 40-45 minutes. Then carefully flip it onto a plate or plate and peel off the aluminium foil. Refrigerate for at least 35-40 minutes or so and then cut it. This will help to get clean cuts by helping it to set.
Cut into 16 squares (4 rows and 4 columns) with a very sharp knife.
Serve with vanilla ice cream or just on their own!
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Preheat the oven to 160° C. Line a 9 inch square tin or even a round tin would do if you don’t have a square tin. Line the tin with aluminium foil making sure there is overhanging foil on the sides.
Add the cocoa powder, sugar, butter, 40 grams of the chocolate and salt to a heat safe glass bowl and place over a pot of simmering water (double boiler) and allow the butter and chocolate to melt.
Initially the mixture will be clumpy but it will loosen in a bit; about 2 minutes. Make sure the water does not touch the bowl. Also, allow the sugar to just start melting.
The sugar will not completely melt and the mixture will still be a bit grainy and gritty but that is perfectly fine. Keep it aside to cool a bit until the mixture feels just a little warm to the touch of your finger; about 8-10 minutes.
Add the eggs one at a time and beat it in vigorously with a wooden spoon or a whisk. The mixture will start to thicken and become shiny.
Add the vanilla extract and mix well. Beat it until it has completely combined. Add the flour and beat in vigorously for 30-35 strokes.
Add the other half of the chopped chocolate and chopped walnuts and fold the mixture. The batter will be thick and a little grainy but do not worry because that is how it should be.
Pour the batter into the lined tin, sprinkle some more chopped walnuts if you wish and bake in the oven for 33-37 minutes or until a toothpick or knife inserted in the centre comes out almost clean.
NOTE- It is okay if you get a tiny bit of thick batter because that will settle and set as it cools. But if you get quite a bit of batter, bake it for a few more minutes.
Allow it to cool in the tin for 40-45 minutes. Then carefully flip it onto a plate or plate and peel off the aluminium foil. Refrigerate for at least 35-40 minutes or so and then cut it. This will help to get clean cuts by helping it to set.
Cut into 16 squares (4 rows and 4 columns) with a very sharp knife.
Serve with vanilla ice cream or just on their own!
INGREDIENTS
SERVING: 16
Dark chocolate- 80 grams; chopped
Unsalted butter- 200 grams; cubed
Eggs- 3; room temperature
Unsweetened cocoa powder- 1 cup or 85 grams
Salt- 1/2 teaspoon
Granulated sugar- 1 ¾ cup + 2 tablespoons or 380 grams (Make sure you use sugar with small sized granules. If the granules are big, measure it and then whiz it up until you get smaller granules but not completely powdered)
Plain/ All-purpose flour- ¾ cup + 2 tablespoons or 117 grams
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