Fudge Brownies With Walnuts
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
In quest of the ultimate brownie, we found it in the middle of the night, downstairs for a drink. With neither of us very sleepy and my daughter, Isabella needing a treat to bring to her friend’s cottage the next morning, we decided to test yet another recipe. With her sitting on her favourite stool, I quickly whipped it together. When it was done, we tasted it. It was heavenly and decadent with a light crispy outside and gooey inside. With little flour to hold it up, it rose and then fell when we took it from the oven like a chocolate soufflé.
Using pure cocoa, you can really taste the depth of chocolate, and with large chunks of walnut, it's perfect!
Ingredients
¾ cup unsweetened good-quality cocoa
¾ cup salted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
⅓ cup all-purpose flour
½ teaspoon sea salt
2 tablespoons unsweetened good-quality cocoa
¾ cup walnuts, chopped
1 teaspoon Maldon sea salt
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Preparation
Preheat oven to 350°F. Line the bottom of a 9-inch square baking pan with parchment paper. In a glass bowl, melt 1/4 cup butter and sift in cocoa; mix to make a chocolate paste. Set aside.
In bowl of stand mixer, beat remaining butter with sugar; add chocolate paste and beat until fluffy. Add vanilla and eggs, one at a time; give batter a quick beat until just combined. In another bowl, sift flour, salt, and cocoa together and add to butter mixture. Add walnuts and pour into the prepared baking pan. Bake for 20 to 25 minutes. Cut into squares to serve. Makes one 9-inch square pan.
This brownie is decadent enough to serve at a fancy dinner, drizzled with extra-virgin olive oil and Maldon sea salt.
