Saturday, 24 May 2014


After a long and hard week in work, to be greeted on a bank holiday Saturday to the sight of rain outside, well it puts you on a bit of a downer straight away.  You know what this calls for? Chewy gooey chocolate brownies and a big mug of tea wrapped up on the couch. What could be more comforting than that!

To add a bit of a crunch to my brownies, Ive chucked in some broken walnut pieces but I think chopped Brazil's or pecans would work just as well but of course if your allergic leave out the nuts and just enjoy the chocolaty goodness.

This recipe is so simple too - all you really need to do is melt together your butter and chocolate but once that is done it's just a case of whisking everything together. One shouldn't have to wait for a slice of heaven should they. Give them a whirl today:

Chocolate Walnut Brownies

130g Dark Chocolate
175g Butter
3 Large Eggs
275g Golden Caster Sugar
75g Plain Flour
1 Tsp Baking Powder
200g Walnut Pieces

  1. Place a heatproof bowl over a pan of boiling water ensuring that the water does not touch the bowl and add in broken up pieces of the chocolate and cubes of the butter leave to melt. Every minute or so give the bowl a quick mix but be careful not to over mix whilst the chocolate and butter is melting
  2. Once melted, mix together until there are no streaks of butter in the chocolate (and not a moment longer) and then leave to one
    side to cool for a moment. Take this time to preheat your oven to 200 degrees (180 fan).
  3. Add in the eggs, one at a time, whisking quickly after each addition until the egg yolks disappear into the chocolate. Then add in the the sugar and whisk again until well combined.
  4. Add in the flour, baking powder and around 150g of the walnuts and fold gently into the mix until all the powders are combined into
    the chocolate.
  5. Transfer to a large rectangular baking tin which has been lined with greased baking paper and level out the the mix before sprinkling over the remaining walnuts. Place in the oven and bake for 30 minutes until a springy cracked layer has formed on the top of the brownies.
  6. Remove from the oven and leave to cool in the tin before transferring to a wire rack.

Make sure you wait until the brownies are completely cool until you try and slice them otherwise they will just break apart. You can always heat them up again later if you fancy them as a warm dessert with some single cream although they are equally delicious eaten cool with a dollop or Greek yogurt,

 So grab a slice and curl up on the sofa with a blanket and a movie. If you can't enjoy the sun on the weekend you might as well indulge yourself!

It would be rude not too!

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