We have never been a big fan of brownies because they tend to be too dense for our taste buds but I decided to experiment with it as I am trying different types of bakes each week. My son and I tried out this recipe together. It is from The Secret of Cookies which I bought it from Singapore. I have changed some of the ingredients for ingredients more widely available in the UK.
- 200g dark chocolate, break into small pieces
- 150g rapeseed oil/200g butter
- 80g caster sugar
- 2g salt
- 150g beaten egg (3 medium size)
- 80g plain flour
- 100g chopped walnuts
Method:
- Bake the walnuts at 150°c for 15 minutes.
- Double boil the chocolate and add the oil/butter and mix well.
- Whisk the caster sugar, salt and egg until blended. Pour the chocolate in and mix well.
- Add the flour and ¾ portion of walnuts. Pour the batter into a lined baking tin. I had used a small square tin lined with baking paper.
- Add the rest of the walnuts on the top of the batter and bake at 170°C for 25 minutes.
The book did mention gently rubbing the toasted walnuts with your hands to remove as much of the bitter-tasting peel as possible. This will make the brownie less bitter. I didn’t do it, hence it tasted slightly bitter.
We did find that these Chocolate and Walnut brownies are not as dense as normal brownies. It is lighter and airier. Overall the recipe is fine, the brownie tastes great for us and my family and friends enjoyed it. This recipe is great for anyone who prefers their brownies not too heavy and dense.
