Walnut Brownie
A rich, fudgy bakery brownie — cocoa, melted chocolate and melted butter all in one batter, finished with chopped walnuts and a hint of cinnamon. Bake just to a moist crumb in the middle for the perfect chew.
Per serving
Ingredients
- 1 cupMaida
- 1 tspBaking powder
- 2 tbspCocoa powder
- 1 cupMelted butter
- 1 cupMelted dark chocolate
- 1 cupMilk
- 1/2 cupCondensed milk (milkmaid)
- 1/2 cupCaster (or powdered) sugar
- 1/2 cupWalnuts, chopped
- 2-3 dropsVanilla essence
- a pinchSalt
- a pinchCinnamon powder
Method
- 1
Sieve maida, baking powder, cocoa powder, salt and cinnamon together.
- 2
In a separate bowl whisk together the melted butter, melted dark chocolate, milk, milkmaid, sugar and vanilla until smooth and glossy.
- 3
Fold the dry mix into the wet in 2 additions just until no streaks remain. Do not over-mix or the brownies turn cakey.
- 4
Pour into a greased and lined 8-inch square tin. Scatter chopped walnuts evenly over the top.
- 5
Bake in a preheated convection oven at 170°C for 35 to 40 minutes — a skewer should come out with a few moist crumbs (not wet batter). The centre should still be slightly soft.
- 6
Cool in tin completely before cutting into squares — brownies firm up as they cool.