I’ve tried so many different chocolate brownie recipes because I like mine a bit gooey and chewy. This one is perfect. I’ve used walnuts but pecans, hazelnuts or brazil nuts work just as well. And if you’re not sure on the chilli just leave it out!
- 40g plain flour
- 60g cocoa powder
- 500g sugar
- 125g walnuts
- 250g dark chocolate (80% cocoa )
- 250g unsalted butter
- 2 tsp vanilla essence
- 4 eggs
- 3 tbsp red chilli flakes
- Icing sugar for dusting
- Crème fraiche or vanilla ice cream to serve
To make them
- Preheat the oven to 180C.
- Grease and line a square baking tin – around 20 x 30 cm 0r mine which was bizarrely 23 x 23!
- Roughly chop the walnuts into pieces and then set aside. Aim for around 6mm. You don’t want them too fine because otherwise you won’t get any crunch with the chew.
- Chop the chocolate into small pieces and set aside.
- Beat the eggs lightly and set aside.
- Put the butter on to melt.
- Sift the flour and cocoa powder into a large bowl.
- Stir in the sugar, nuts, chopped chocolate and chilli flakes until all the dry ingredients are well mixed.
- Add the melted butter and then the eggs and vanilla essence and mix it all together.
- Pour this glossy batter into the greased baking tin.
- Shake it lightly to level out and then bake for approx 50 minutes. It should still be a bit soft on the inside.
- Leave it to cool, cut into squares, dust with icing sugar and serve with some crème fraiche or ice cream.
If you don’t want these so gooey then put the cooled tin in the fridge for about 2 hours before you cut and serve up. Enjoy!