Brownies
Rich chocolate brownies with walnuts, perfect for birthday celebrations
20
Prep (min)
25
Cook (min)
45
Total (min)
Servings
Salt content excluded from nutritional calculations as it doesn't contribute significant macronutrients or calories
Ingredients
- 0.8 lb (375 g) soft butter
- 0.8 lb (375 g) pure chocolate of the best quality
- 6 large eggs
- 1 tsp vanilla extract
- 1.1 lb (500 g) fine granulated sugar
- ½ lb (225 g) flour
- 1 tsp salt
- ⅔ lb (300 g) chopped walnuts
Instructions
- 1
Preheat the oven to 356°F (180°C), gas mark 4. Line your brownie tin - I think the 33 x 23 x 5.5 cm baking dish is worth it to cover both the bottom and sides - with foil, parchment paper or silicone baking paper.
- 2
Melt the butter and chocolate in a pan with a thick bottom over low heat. Beat the eggs with the sugar and vanilla in a bowl. In another bowl, sift the flour and mix in the salt.
- 3
Let the chocolate mixture cool slightly before mixing it into the egg-sugar mixture. Beat until you have a smooth batter and then mix in the nuts and flour until you have a smooth coating that you pour into the lined tin.
- 4
Bake for 25 minutes in the oven. The cake is done when the top has become pale brown and dry, but in the middle it is still slightly dark, sweet and compact. Even with such a large quantity you must be alert and keep checking: the difference between deliciously sticky brownies and dry brownies is only a few minutes. Remember that they continue to cook while cooling.
Recipe by Jille van der Togt