Food. Travel. Recipes.

Wednesday, 4 May 2011

Chunky chocolate brownies!

Ok so I wanted to do this post but thinking about the next few days, I couldn’t think of when I could fit it in. I am technically supposed to be in bed as I have to get up at 5am! Yes, 5am! But I really really want to keep up with the blogging, I enjoy it and just get a lot of satisfaction talking about food! (And music and other stuff!) And don’t want to not post on one day and then just neglect it for another month!

So these are brownies that I made on Sunday for my friends. They are taken from a student cookbook and are, so far, the best brownie recipe I’ve tried. (Still want to try Nigella’s mint brownies and the Hummingbird bakery raspberry cheesecake brownie recipe though!)

The reason they are “the best”, in my opinion, is because of the fact it contains walnuts! Obviously this is not so great for people who dislike and/or are allergic to nuts, and it’s not even the reason they are walnuts, it’s what they do to the brownie as a whole which makes it more delicious. After melting the chocolate, butter, and stirring in the more floury ingredients, you add chopped up walnuts and then chopped up MILK CHOCOLATE, preferably galaxy so there is a yummy caramel flavour. What this does is clings to the walnuts, so they taste like these huge pieces of ever so slightly nutty half melted chocolate chunks!

So here is the recipe –

Makes 18
Preparation Time 20 minutes
Cooking Time 45 minutes

Ingredient list

200g/7 oz Milk Chocolate
300g/10 oz Plain Chocolate
225g/7 1/2 oz unsalted butter
3 eggs
225g/7 1/2 oz sugar
75g/3 oz self-raising flour
175g/6 oz walnuts (broken)

1. Grease and line a 28 x 20 cm/11 x 8 inch shallow baking tin. Roughly chop the milk chocolate and walnuts.

Melt the plain chocolate (either in the microwave or in a heatproof bowl positioned in a saucepan which is filled very slightly with boiling water) then stir in the butter.

2. Beat together the eggs and sugar, then beat in the melted plain chocolate mixture. Stir in the flour, walnuts and milk chocolate. Turn the mixture into the prepared tin and level the surface.

Bake in a preheated oven, 190 C (375 F), Gas mark 5, for about 40 minutes until the centre feels just firm on the crust but soft underneath. Take care not to overcook or the brownies will be dry. Leave to cool in the tin.

3. When cool, turn out the cake and cut it into 18 squares.

So hope you enjoy these brownies, they don’t take very long to make and are incredibly satisfying!

p.s – after Glee on Monday, have been listening to Aretha Franklin and the like non-stop on my computer. Just got the best playlist through Genius on itunes, listening to a mix of Etta James, Aretha Franklin, Otis Redding, India Arie, Lauryn Hill and Al Green right now. Heaven.

Absolutely adore this song -

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