Ready to assemble in 10 minutes or so and baked in 25. Very chocolate-y, rich, crumbly and occasionally crunchy from all the walnut bits they're filled with. You'll love them.
For us, these are the typical comfort-sweet thing we can just make without to much fuss and then have around to dig into whenever the mood strikes for the nest 2-3 days. They keep quite well too - the third day they were still moist and crunchy and delicious and we honestly couldn't tell the difference from when they were freshly out of the oven. After three days we can't guarantee but what we can say is that they won't last that long ;)
Ingredients (for a medium rectangle-shaped baking tray/tin):
- 300 g butter (plus extra for greasing the tin)
- 300 g sugar
- 300 g dark chocolate
- 175 g flour
- 6 eggs
- 200 g walnuts
- pinch of salt
- 1/3 teaspoon allspice (English cloves)
- 1 envelope baking powder
Preheat oven to 180 degrees C. Crack the eggs in a medium-large bowl:
Lightly beat them. Melt the butter in a bain-marie:
Measure the flour, add the salt baking powder and allspice to it:
When the butter is halfway melted add the chocolate, broken into pieces:
Towards the end of the melting mix well with a whisk to an even consistency and remove from the heat:
Mix the sugar with the eggs until even, then add it to the chocolate cream and mix well. After that, also add the flour mixture:
Mix well. Reserve 12-15 whole walnut halves (depending on the number of cakes you plan to cut the whole thing into at the end), and break the rest into smaller pieces, but not too small:
Add the walnut mass to the batter and mix lightly with a fork:
Grease the baking tin with a little butter:
Pour the batter in and level it if necessary:
Bake in the oven for 25 minutes. Then take out, cut into square brownies and decorate each piece with a walnut half:
Wait until they're cooled to remove them from the tin (if too warm, they can crumble). Dig in! :)
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