Brownies

Servings

Prep

10 min

Cook

30 min

Brownies have been another long time favourite. Many people have their own preferences to how they like their brownies ; be it cakey, fudgy, chocolaty, nutty, aromatic or just plain old brownies. To me there is no right or wrong in making brownies.

So here’s a brownie recipe that’s quite fudgy, very chocolaty, and nutty…plus an additional fake flower prop. Didn’t what I was thinking about when I took the photo and only edited it after I ate all the brownies.

Recipe adapted from My Sweet Journals.

Ingredients

9 ounces (250g) Dark Cooking Chocolate
1 cup Butter
1 cup Brown Sugar
3 nos Eggs
1 teaspoon Vanilla Extract
1 cup All Purpose Flour
¼ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt (if using unsalted butter)
½ cup Walnuts, toasted

Directions:

Prepare a 9 x 9-inch square baking pan. Line with parchment paper and grease it.
Preheat oven to 180°C (350°F)
Toast walnuts.
Melt butter and chocolate in a double boiler, microwave or if you are lazy like me, just over the stove on low heat (be sure not to burn it). Mix well.
Sieve flour, baking powder, and cocoa powder.
Once butter and chocolate have melted, take it off heat.
Mix in brown sugar, vanilla extract, salt (if using unsalted butter) and eggs (one at a time).
Using a spatula, fold in flour mixture and toasted nuts.
Pour into prepared baking pan.
Bake for 30 minutes or until your cake tester comes out clean.

Tips: