Rich, decadent, totally addictive and, best of all, so easy to make – what else could you want from a brownie recipe?
- 250 g good-quality dark chocolate, chopped
- 150 g butter, cubed
- 165 g (¾ cup, firmly packed) brown sugar
- 3 eggs, at room temperature, lightly whisked
- 75g (½ cup) plain flour
- 2 tbsp unsweetened cocoa powder
- ¾ tsp baking powder
- 150 g walnuts, toasted (see Note)
- melted butter, to grease
- icing sugar or unsweetened cocoa powder, to dust (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C or 160°C fan-forced.
Grease a 16 cm x 26 cm shallow slice tin. Line the base and long sides with one piece of baking paper.
Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth.
Remove the bowl from the saucepan. Add the brown sugar and eggs to the chocolate mixture and use a balloon whisk to stir until well combined.
Sift together the flour, cocoa powder and baking powder. Add to the chocolate mixture and stir until just combined. Stir in the toasted walnuts.
Pour the mixture into the prepared tin and spread evenly. Bake in the preheated oven for 35–40 minutes or until moist crumbs cling to a skewer inserted in the centre. Leave to cool in the tin.
Lift out the brownie from the tin using the baking paper. Cut into squares and serve dusted with icing sugar or cocoa powder, if desired.
These brownies will keep In an airtight container in a cool place (but not in the fridge) for up to 5 days.
• Preheat the oven to 180°C or 160°C fan-forced, spread walnuts on a baking tray and toast for 8–10 minutes or until lightly golden and aromatic.
Recipe and image from BakeClass by Anneka Manning (Murdoch Books, $45 hbk).
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.