Gooey chocolate walnut brownies – guaranteed to be great

I never realised how many different variations there were to a chocolate brownie recipe, I found some with enormous quantities of sugar and others with very little of anything in them, yet they all seemed to make a similar number of brownies. I was dubious of them all and decided that today I wanted a guaranteed good result rather than an experimental bake. I have already had an experimental bake this week with a poppyseed and chocolate cake, and that didn’t turn out too well – but that’s for another post.

These brownies tasted amazing, with a very gooey centre and crisp nutty crust, they were also incredibly light for such a dense looking brownie.

This recipe has been taken and adapted from ‘Breakfast lunch tea by Rose Carrarini‘ Hazelnut brownies (Page 162):

  • 120g Walnuts
  • 250g Unsalted  butter
  • 250g Roughly chopped chocolate
  • 380g Caster sugar
  • 6 Eggs
  • 1tsp Vanilla extract
  • 150g Sifted, plain flour
  • Pinch of salt

The recipe requires a 20x28cm baking tin. (I used a 23x23cm silicone tray)

Makes 15-20 squares (I made 16 generous squares – we don’t like small bits of cake here!)

Preheat the oven to 180C/350F/Gas mark 4

  1. Butter and line the baking tin with parchment paper.
  2. Slowly melt the chocolate in a heatproof bowl, over a saucepan of simmering water, slowly add the butter while the chocolate is melting then remove the bowl from the heat and cool slightly.
  3. In another bowl, beat the eggs, sugar and vanilla extract for a few minutes until the mixture is combined, allow the mixture to reach a light white colour.
  4. Combine the chocolate and egg mixtures, before folding in the flour and salt.
  5. Pour the mixture in to the tin, then scatter the walnuts over the top and press them in lightly. Bake for 25-30 minutes. They will still be slightly moist in the middle, however as they cool they will firm up.
  6. Cool in the tin, and cut into slices when cold. Store in an airtight container, these will taste even better as they age over 2-3days (if you can get them to last that long…)