Chocolate brownies Sometimes the only way to get through the middle of the week is with something ridiculously chocolaty. These brownies will do the job.
Makes 12
Ingredients
140g unsalted butter
200g dark chocolate
200g light muscovado sugar*
2 tsp vanilla extract
2 eggs
1 egg yolk
85g plain flour
75g walnuts, lightly toasted, chopped
Sifted cocoa powder, to dust
Method
Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.
Notes & tips
* From gourmet food stores. Substitute with brown sugar.
Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.
Makes 12
Ingredients
140g unsalted butter
200g dark chocolate
200g light muscovado sugar*
2 tsp vanilla extract
2 eggs
1 egg yolk
85g plain flour
75g walnuts, lightly toasted, chopped
Sifted cocoa powder, to dust
Method
Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.
Notes & tips
* From gourmet food stores. Substitute with brown sugar.
Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.
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