Desserts
Chocolate brownies
Fudgy brownies with a crackly top and walnuts. One bowl, no mixer needed.
- 40 min15 prep · 25 cook
- EasyDifficulty
- 350 kcalper serving
Ingredients
12 servings
- Dark chocolate200 g
- Butter150 g
- Sugar200 g
- Eggs3
- Plain flour80 g
- Cocoa powder30 g
- salt1 pinch
- Walnuts100 g
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 180 °C (350 °F) and line a 20 cm square tin with baking paper.
- 2
Melt the chocolate and butter together over a water bath or in short bursts in the microwave.
- 3
Whisk the sugar and eggs until pale, then stir in the melted chocolate.
- 4
Fold in the flour, cocoa and salt, then the chopped walnuts. Pour into the tin.
- 5
Bake until the top is set but the centre is still slightly soft.
- 6
Let it cool completely in the tin before cutting into squares.
Tips and questions
- How do I know brownies are done?
- The top should be set and shiny, and a skewer in the centre should come out with moist crumbs, not wet batter. Overbaking makes them dry.
- Can I freeze them?
- Yes, cut into squares and wrapped, for up to 3 months. At room temperature they keep 4 days in a closed box.
- Can I make them gluten-free?
- Yes: with so little flour, swapping it for ground almonds or a gluten-free blend works very well.
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