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
- Butter and line the baking tin with parchment paper.
- 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.
- 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.
- Combine the chocolate and egg mixtures, before folding in the flour and salt.
- 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.
- 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…)