Hello everyone, I hope your Saturday was great. Today’s Sunday, and a perfect day to bake some brownies.
Brownies are the perfect weekend treat, especially for chocolate lovers.
I like to add some walnuts to give the fudgy brownies some crunch.
Fudge brownies & walnuts
- 1 cup (230 g) butter
- 2 1/4 cups (500 g) regular sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cup (150 g) 100% cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/3 cup (170 g) all-purpose flour
- 1 teaspoon instant espresso powder
- 9 oz. (250 g) dark chocolate buttons or chopped dark chocolate
- 3 1/2 – 5 1/4 oz. (100-150 g) chopped walnuts
Preheat the oven to 350 F (180 C).
Bring out a 12 x 8 inch (30 x 20 cm) brownie pan, I use this one which has the perfect size for this recipe.
The size pan you use really makes a difference to the end result. If you make these brownies in a larger pan they’ll be less fudgy, so I recommend using the right sized pan.
Put the butter into a pan and melt on a low heat.
Add the sugar, and stir the mixture for about 30 seconds.
Pour the mixture into a large mixing bowl and leave to cool for 2-3 minutes.
Stir in the eggs and the vanilla extract, do not overmix.
Sift together the cocoa powder, baking powder, flour, salt and espresso powder, and tip into the bowl.
Add the chocolate and walnuts and stir gently until everything is well blended. Do not overmix.
Pour the batter into the lined pan and bake for about 30 minutes.
Leave to cool completely, then place in the refrigerator for 5 hours, or preferably overnight.
Cut into squares and enjoy!
If you need some advice on how to cut the perfect brownie squares, check out this blog post.
Fora gluten free version, replace the flour with rice flour, or omit it alltogether to make these brownies.
I wish you all a great Sunday.
Hugs from me to you.