Fudgy Double Chocolate Walnut Brownies | How to make Fudgy Double Chocolate Walnut Brownies
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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!
Fudgy Double Chocolate Walnut Brownies is one dish which makes its accompaniments tastier. With the right mix of flavours, Fudgy Double Chocolate Walnut Brownies has always been everyone's favourite. This recipe by Vaishali Nagarajan is the perfect one to try at home for your family. The Fudgy Double Chocolate Walnut Brownies recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Fudgy Double Chocolate Walnut Brownies is 20 minutes and the time taken for cooking is 45 minutes. This is recipe of Fudgy Double Chocolate Walnut Brownies is perfect to serve 16 people. Fudgy Double Chocolate Walnut Brownies is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Fudgy Double Chocolate Walnut Brownies. So do try it next time and share your experience of cooking Fudgy Double Chocolate Walnut Brownies by commenting on this page below!
Ingredients to make Fudgy Double Chocolate Walnut Brownies
- Dark chocolate- 80 grams; chopped
- Unsalted - 200 grams; cubed
- - 3; room temperature
- Unsweetened cocoa powder- 1 cup or 85 grams
- - 1/2 teaspoon
- Granulated - 1 ¾ cup + 2 tablespoons or 380 grams (Make sure you use 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
- - 100 grams; chopped
How to make Fudgy Double Chocolate Walnut Brownies
My Tip:If you wish you can use parchment paper which has been greased well instead of the foil for lining, but I advise using foil because it is easy to lift the brownie from the pan once cooled. If it is parchment paper, you will have to release the sides with a knife and there are chances of it slightly sticking. For a neater cut of the brownies you can dip the knife in hot water for a few seconds, wipe the excess water and then cut but I like it to be a little rustic so I cut it with just a knife. The brownie is meant to be fudgy, dense and a bit gooey because that is how fudgy brownies are supposed to be so do not expect a cakey, less fudgy brownie.