Recipes like brownies are tricky. You can find infinite number of brownie recipes. But which one is THE one? For us, it is THIS one. This recipe makes for dense, fudge-y brownies that literally melt in your mouth. The addition of walnuts provides the perfect nuttiness to the deep chocolate flavor. When this bakes, the house smells like chocolate! I mean, for me, that is the best aroma to have around.
This brownie is made with a combination of dark and milk chocolate. If you are dark chocolate lover like me, I highly suggest using only dark chocolate. But 1 out of the 2 of us in our home is not a fan of dark chocolate. So we go 50-50. I bake a batch and then store it in an air-tight container for up to 1 week at room temperature. When we want to have a piece, we either heat it in the microwave or eat it as it is. And for extra sinful indulgence, a scoop of vanilla ice-cream goes even better.
- Chocolate (milk or dark, or a combination of both)- 200g
- Butter (very soft)- 100g
- Caster sugar- 250g or 1¼ cup
- Eggs- 4
- Vanilla essence- 1 tbsp
- Flour- 60g or 1/2 cup
- Cocoa powder- 60g or 2/3 cup
- Walnuts (coarsely chopped)- 1/2 cup
- Pre-heat oven to 170°C.* Butter your baking dish and set aside.
- In a deep pot, bring 1 cup water to a simmer. Place a heat-proof bowl on the pot and slowly melt chocolate over it. Once chocolate is melted, set aside to cool.
- In a large bowl, add butter and sugar. With an electric whisk, mix until creamy.
- Now add eggs. Add one egg at a time and mix until fully whisked in.
- Add vanilla essence and mix.
- Now pour in melted chocolate and whisk until chocolate is fully blended in.
- Now add all the dry ingredients: flour, cocoa powder, and walnuts. Give a gentle mix with a spatula until just combined. No need to over-mix.
- Pour mixture onto buttered baking dish and bake for 20-22 mins. To check, poke a toothpick until it comes out just a little sticky.** You are not looking for a clean toothpick.
- Once out of the oven, let it come to come to warm temperature and then cut in pieces.
*oven temperatures vary always. For our gas oven, 170°C is perfect. You can adjust temperature according to your oven. We bake it at the same temperature at which we bake cakes (if that helps). After the initial 20 minutes mark, I keep checking to see if it’s done.
** this consistency on the toothpick further enhances the gooey-ness of this brownie. So highly recommended. If you want less gooey brownies, bake it until toothpick comes out clean.