There is nothing quite like a warm, chewy brownie, except one that had walnuts in it! Walnuts add an interesting natural “umami” flavor (the fifth taste, the other four being sweetness, sourness, bitterness, and saltiness) so they add that perfect edge which complements the usual sweetness of the brownie. This recipe is therefor good for those who love sweetness and those that don't. And it's super easy to make.
Preparation Time: 20 minutes
Baking time: 40 minutes
Total Time: 1 hour
120g dark chocolate (chopped up)
200g white granulated sugar
70g brown sugar
70g cocoa powder, sifted
½ tsp vanilla extract
2 eggs plus 1 extra yolk
85g cake flour
1 tblsp Maizena
quarter tsp salt
80g walnut pieces (from The Great Cape of course!)
1. Preheat the oven to 180°C. Line an 20 x 20cm baking pan with foil and spray with cooking spray. If your pan is bigger, increase the recipe accordingly.
2. In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.
3. Stir in the white sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and extra egg yolk. Stir until very well combined. Add in the flour, maizena and salt and stir until just combined. Fold in the walnuts. Batter will be rather thick.
4. Pour into the prepared pan and bake for 35-40 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs attached.
5. Let cool completely in the pan before cutting into squares and serving. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.