Classic Chocolate Walnut Brownies
From the MolalaCook kitchen · 烘焙手記
Classic Chocolate Walnut Brownies
經典朱古力核桃布朗尼
These walnut brownies use equal weights of butter and dark chocolate, with 50 g sugar for the whole batch.
▶ Watch the recipe
Before you begin
Mix by hand and bake until the top has set. Choose the chocolate by taste: a 50% bar gives a sweeter brownie than a 70% bar with this same modest amount of added sugar.
Method 做法
Melt the butter and chocolate
Gently melt the butter and chocolate in separate bowls over a water bath. Stir until smooth. Allow the butter to cool slightly, then stir in the sugar, salt and eggs.
See this stage at 0:33 →
Prepare the flour and walnuts
Sift the cake flour and cocoa together. Place the walnuts in a bag and break them into coarse pieces with a rolling pin. A mixture of smaller crumbs and larger pieces adds texture.
See this stage at 2:02 →
Fold and bake
Combine the butter mixture, sifted dry ingredients and walnuts with the melted chocolate. Stir until evenly mixed. Scrape into a prepared baking tin, smooth the top and bake at 180°C (356°F) for 25–30 minutes. Let cool before cutting.
See this stage at 5:01 →
Watch & bake along
Classic Chocolate Walnut Brownies
✦How do I avoid pockets of dry flour?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
