No, it’s not THAT kind of Brownie but it’s pretty damn good. I love making this one, because it’s so easy and it always goes down a treat at home, at work and with friends. This brownies is incredibly flavoursome, fluffy and moist (oh SO moist!). Nuts add a nice crunchy texture and extra chunks of chocolate make it that tiny bit more indulgent.
So to make a big-ass tray of these (when I say big-ass I mean a 20x15cm tray) you will need:
- 200g Unsalted Butter
- 185g Dark Chocolate
- 85g Flour
- 40g Cocoa Powder
- 275g Caster Sugar
- 3 Large Eggs
- 1 tbsp Vanilla Extract (optional)
- 50g White Chocolate
- 50g Dark Chocolate
- 50g Milk Chocolate
- 100g Walnuts/Pecans
- Start by boiling some water in a large pan. Meanwhile, chop your butter into small chunks and place in a large plastic bowl, add 185g crushed dark chocolate. Rest the bowl on top of the boiling pan and start melting and stirring so that it gets nice and smooth.
- Heat up your oven to 180C. Layer a baking tray with non-stick baking paper. Feel free to use leftover butter or a non-stick spray to make sure paper doesn’t stick.
- Keep an eye on your chocolate and butter, once it’s all melted, carefully take the bowl off the heat and let it cool.
- Mix your flour and cocoa in a large bowl. Put both through a sieve (this will make your brownie extra fluffy).
- Mix eggs, vanilla and caster sugar in another large bowl. Now, with this step there are 2 options: you can either use an electric mixer to make eggs and sugar fluffy or you can just use a whisk or a fork to mix the ingredients. There will be a slight difference in how your brownie rises, but honestly flavour-wise both options come out fantastic. I use the electric mixer when I can be bothered to wash up. If you do decide to use the mixer, it normally takes 3-5 minutes to get eggs and sugar to that creamy consistency.
- Now, pour the cooled chocolate/butter mix into eggs and sugar and incorporate well. This mix makes some fantastic patterns, but get rid of them. It all needs to be one colour.
- It’s time to add your dry ingredients, add the flour/cocoa powder mix and incorporate well picking up every bit you can. Looks lovely, right? Don’t lick the spoon.
- And now it’s time for your extra chocolate and nuts. Chop your chocolate roughly and add to the mix and chop your nuts into smaller chunks or leave them as they are (I like leaving mine bigger).
- Mix well. Pour into the tin/tray and leave in the oven for 30-40 minutes. Now, the trick is not to overcook the brownie. Check on your tray after 30 minutes if it’s still jelly like and moving then pop it in for another 5 minutes. Your knife should come out slightly covered in batter. This last batch I made took 35 minutes to cook, sometimes it takes a bit less.
- Take your tin out and leave to cool (at least 2 hours). If you don’t cool your brownie it will crumble when you start slicing it. Patience is a virtue and it will be worth it.
- Lift your brownie out using the sides of paper, place on a cutting board. Cut it up and tuck in.
Hope you like it! If you are feeling extra indulgent, serve it with some ice cream or custard cream. Enjoy with an espresso or a glass of dry red wine.