03 July 2011

Chocolate Walnut Brownies

Chocolate Walnut Brownies

We are having our once a month food photography today at Wee Yang's house. I am preparing a dessert as I don't want to carry too much things over to cook. He is staying at the other end of Singapore! After much consideration, brownie is the best choice. It is suitable for a traditional afternoon tea and it can stay all day long outside the humid weather.

Result? Was really tasty, but a little sweet to me even I have reduce more than 20% of the sugar. However, the sweetness was just nice for almost everyone and my husband.

Recipe: Chocolate Walnuts Brownies
Makes: 23cm square tin, cuts into 6 Big or 9 Mini Square

• 140g butter, plus extra for greasing
• 140g dark chocolate (60% or more cocoa solids), grated
• 2 eggs
• 1 tsp of vanilla extract
• 200g caster sugar (i use 150g)
• 50g plain flour(sieves)
• ¼ tsp salt (sieves)
• 50g walnuts, roughly chopped, plus extra for sprinkling (u can replace with hazelnut or other type of nuts)

1. Heat oven to 180C. Grease the square tin and line the base and slides with baking parchment.

2. Melt the butter in a pan over a medium heat, then remove from the heat and stir in the grated chocolate. Leave to stand for a couple of mins until the chocolate has melted, then stir again (alternatively, you can put the chocolate and butter in a bowl and melt in the microwave on low, stirring at intervals, but I favour the first method so I don''t burn the chocolate). Set the chocolate mix aside.

3. Whisk the eggs and vanilla extract for 1 mins until light and fluffy.

4. Whisk in the sugar in two additions. Pour the chocolate mix around the side of the egg mix so as not to knock out the air, then keep whisking until the mixture slightly thickens.

5. Fold in the flour, ¼ tsp salt and the chopped nuts, then pour into the tin.

6. Sprinkle extra nuts on top. Bake for 30 mins or until a skewer inserted into the centre comes out with some brownie crumbs on it.

7. Let the brownies cool in the tin, then cut into squares.

Recipe inspired by: Lorraine Pascale - GoodFood

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