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Dark Fudgy Brownies by Chef Heena Punwani of Brun & Babka | Recipe
INGREDIENTS :
- Unsalted Butter*, 140g (1/2 cup + 2 tbsp)
- Castor Sugar, 225g (1 1/8 cup)
- Cocoa Powder, 75g, sifted (1/2 cup + 2 tbsp)
- Eggs, 2, large, 100g
- Vanilla Extract - 1/2 tsp
- All Purpose Flour, 65g, sifted (1/2 cup)
- Salt, 1/4 tsp
- 54% or 70% Dark Chocolate Chips (or chopped chocolate), 60g (approx 1/3 cup), optional, but recommended
- Walnuts (or any nut you prefer), 50g (approx 1/2 cup), optional
*Omit the salt in the recipe if using salted butter
METHOD :
- Preheat the oven to 160°C (150°C for a convection oven)
- Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang
- Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler)
- Sift the flour. Add the salt and whisk together to mix evenly
- Toast the nuts in the oven for 8-10 mins. Cool and roughly chop
- Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture
- Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended
- Add the flour and salt mixture and stir it in
- Beat until the mixture is well blended
- Fold in the chocolate chips and nuts (if using)
- Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx. 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter
- Transfer the brownies to a cooling rack and cool. Cut into squares
- Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream
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