Ingredients for this chocolate brownies recipe
200 grams of dark chocolate
Two teaspoons of vanilla extract – about 10 ml
One egg yolk
75 grams of walnuts that have been lightly toasted and chopped
140 grams of butter, unsalted
200 grams of light muscovado sugar or light brown sugar if not available
85 grams of plain flour
Sifted cocoa powder to dust over the top of the chocolate brownies.
Preparation and cooking instructions for chocolate brownies
Preheat your oven to 160° celsius. Grease and then line the base of an 18 to 20 cm square cake pan. Then place the butter and the chocolate in a heatproof bowl over a pan of simmering 9nearly boiling) water (don't let the bowl touch water). This will melt the mix without any risk of boiling, at a manageable rate.
When the butter and the chocolate have melted together, remove this mixture from the heat and allow it to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the chocolate brownie mixture. Whisk in the eggs one at a time, with a hand whisk, beating well after adding each egg, then add the extra egg yolk and the flour, again beating the chocolate brownie mix until smooth.
Fold in the walnuts and pour the chocolate brownie mixture into the baking tray, smoothing the top, or putting designs on each if you like. You can even put a message on each square if you measure them out before they go into the oven. Bake the chocolate brownies for about 40 minutes or until a skewer comes out of the brownie mixture with a few moist crumbs attached (not sticky batter). This indicates that the brownies are ready
Allow the fresh cooked brownies to cool, then turn the chocolate brownies onto a cooling rack and remove the lining paper. Cut the brownies into 12 neat squares and dust with cocoa or even hundreds and thousands for a childrens party before serving your freshly made home cooked chocolate brownies.
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