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After trying several recipes for
brownies and not being happy with the results, I decided it was time to come up
with my own way of doing things.
These brownies are loaded with
deliciousness, and actually quite simple, although maybe just a tad too fiddly
for Low Fuss so I have listed them as Intermediate.
200g 70% cocoa dark chocolate
200g unsalted butter, softened
1 cup brown sugar
1/2 cup white self-raising flour
4 large eggs (at room temperature) 2 tbsp cocoa
1 cup white chocolate chips
1 cup walnuts, chopped
1 tsp vanilla paste/extract/essence
Pinch of salt Nothing particularly out of place here. This is basically
everything you need for some awesome baking.
Although I add extra cocoa, I still use 70% cocoa dark
chocolate. If you’re not going to go all out, then why bother at all?
1. Preheat oven to 170°C (or 335°F), line a 22cm x 22cm
(or 8.5in x 8.5in) brownie tin with baking paper and set aside. (TIP: I sometimes
use a disposable foil tray. That way I don’t really need to line it, and I can
cut the brownies in the tin.)
2. Over a medium heat, stir together the dark chocolate,
butter and sugar in a pot until melted.
3. Remove from the heat and place aside to cool for 5-10
4. In a jug, whisk together the eggs and vanilla, then
whisk into the chocolate mixture until combined.
5. Sift in the flour, cocoa and salt and gently fold
together. (You don't want to overwork the flour as you could end up with
6. Mix in the walnuts and white chocolate chips and pour into the lined baking tin.
7. Bake in the bottom of the oven for 20-25 mins or until
set. (Usually baking would be done in the middle of the oven, but the heat is
gentler at the bottom and can prevent overbaking or drying out.)
8. Remove the brownies from the oven and allow to cool
before placing them into the fridge to chill for 20-30 minutes.
9. Turn out onto a cutting board to slice. (Or slice in
the foil tray.)
Makes as many serves as you cut it into. I usually get
36. These can be quite rich for some people, so small, bite-size pieces may be