Chocolate Brownies

With Easter nearly upon us, our thoughts are no doubt turning to Chocolate! Given that we all have a little more spare time at the present, it’s the perfect opportunity to try your hand at some baking. This easy recipe I developed for Chocolate Brownies is fool-proof and will ensure success for even the most novice of cooks. Feel free to substitute the walnuts for other nuts such as pecans or macadamias.

Ingredients (serves 12-16):
200g dark chocolate (preferably 70%), chopped into small pieces
170g butter, chopped into small pieces
4 large eggs
1¼ cups (275g) sugar
2 teaspoons vanilla extract
½ cup (75g) plain flour
1½ tablespoons cocoa
Good pinch of salt
1 cup (100g) chopped walnuts

1. Grease and flour a 20cm square baking tin and line with baking paper. Preheat the oven to 180°C
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of just simmering water, ensuring that the bowl does not touch the water, stir occasionally. Alternatively, melt in the microwave on 50% power in 1-minute bursts, stirring in between. Allow to cool for a few minutes.
3. Using an electric mixer, beat the eggs until frothy, then add the sugar and vanilla and beat until the mixture is very pale and thick, about 3-4 minutes on high speed.
4. Add the melted chocolate mixture to the egg mixture and blend thoroughly.
5. Sift together the flour, cocoa and salt and add to the chocolate mixture, blending thoroughly. Stir in the walnuts.
6. Pour the mixture into the prepared tin and bake in the preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean.
7. Cool in the tin completely, then remove from the tin and slice. Store in an airtight container for up to 4 days or freeze.

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