Double Chocolate and Walnut Brownie

Craving something rich and chocolatey with a bit of crunch? Look no further! Our Double Chocolate and Walnut Brownie combines dark chocolate chips and walnuts to elevate the classic brownie. Not only does it satisfy your sweet tooth, but it also adds a delightful texture that’ll keep you coming back for more. Whether you’re a fan of the fudgy centre or prefer a more cake-like consistency, this recipe can be adjusted to match your brownie preferences. Perfect for gatherings or just an indulgent treat at home!

Ingredients

200 grams	dark chocolate
200 grams	unsalted butter
250 grams	caster sugar
100 grams	light brown sugar
3	large eggs
100 grams	plain flour
50 grams	cocoa powder
100 grams	dark chocolate chips
100 grams	chopped walnuts

200 grams

dark chocolate

200 grams

unsalted butter

250 grams

caster sugar

100 grams

light brown sugar

large eggs

100 grams

plain flour

50 grams

cocoa powder

100 grams

dark chocolate chips

100 grams

chopped walnuts

method of cooking

1	Preheat your oven to 180°C (350°F or Gas Mark 4) and line a baking tin with parchment paper.
2	Melt 200 grams of dark chocolate and 200 grams of unsalted butter together in a heatproof bowl over simmering water (or in short bursts in the microwave). Stir until smooth and set aside to cool slightly.
3	In a large bowl, combine 250 grams of caster sugar and 100 grams of light brown sugar. Add 3 large eggs one at a time, beating well after each addition.
4	Slowly pour the melted chocolate mixture into the sugar and eggs mixture, stirring constantly until fully incorporated.
5	Sift 100 grams of plain flour and 50 grams of cocoa powder into the bowl and fold gently until just combined.
6	Fold in 100 grams of dark chocolate chips and 100 grams of chopped walnuts.
7	Pour the batter into the prepared baking tin, spreading it out evenly.
8	Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the centre comes out mostly clean, with a few moist crumbs attached.
9	Allow the brownies to cool completely in the tin before lifting them out and cutting them into squares. Enjoy!

Preheat your oven to 180°C (350°F or Gas Mark 4) and line a baking tin with parchment paper.

Melt 200 grams of dark chocolate and 200 grams of unsalted butter together in a heatproof bowl over simmering water (or in short bursts in the microwave). Stir until smooth and set aside to cool slightly.

In a large bowl, combine 250 grams of caster sugar and 100 grams of light brown sugar. Add 3 large eggs one at a time, beating well after each addition.

Slowly pour the melted chocolate mixture into the sugar and eggs mixture, stirring constantly until fully incorporated.

Sift 100 grams of plain flour and 50 grams of cocoa powder into the bowl and fold gently until just combined.

Fold in 100 grams of dark chocolate chips and 100 grams of chopped walnuts.

Pour the batter into the prepared baking tin, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the centre comes out mostly clean, with a few moist crumbs attached.

Allow the brownies to cool completely in the tin before lifting them out and cutting them into squares. Enjoy!

45 minutes Prep

20 minutes - Cooking

For a more intense chocolate flavour, use high-quality dark chocolate. If you prefer a fudgier brownie, bake them for closer to 25 minutes, for a more cake-like texture, extend the baking time slightly.