I dug this recipe up from Mary Berry's Baking Bible, which is one of my go-to books when someone requests something, as it pretty much has everything in there. Sure enough, there were two brownie recipes, so I picked the "indulgent" one, then marvelled at how much chocolate it had!
It was fairly simple to make (melt chocolate and butter, mix a load of other things in a stand mixer, add melted chocolate and stir/fold in walnuts, chocolate chunks and flour). One thing I did realise is that the "stick a skewer" method of working out if it's done doesn't work when there are loads of chocolate chips, as it always comes out chocolate covered...as such I probably overdid it a little, however the middle with still moist and gooey, which a crisp shell. It certainly went down well!
Chocolate, Walnut and Coffee Brownies
- pre-heat oven to 170'C
- Grease and line a 30cm x 20cm traybake tin with baking parchment
Ingredients
- 350g plain (40%) chocolate
- 225g unsalted butter
- 2 level teaspoons of coffee granules
- 3 eggs
- 225g caster sugar
- 75g self-raising flour
- 175g walnut pieces
- 225g plain (40%) chocolate chips (I chopped up some chocolate bars instead)
- Walnut halves - to decorate
1) Melt the chocolate and butter in a large bowl over a bain-
2) Place this aside to cool, stirring occasionally to ensure it's fully mixed
3) Dissolve the coffee in a small amount of boiling water (about 20-30ml), and put aside to cool
4) Place the eggs, sugar and coffee in a stand mixer with the paddle attached, and mix thoroughly
5) Slowly add the cooled chocolate to the stand mixer, while continuing to mix
6) Fold in the walnut pieces, chocolate chips and flour. Make sure the flour is fully incorporated, but stop folding as soon as the pockets of dry flour have gone.
7) Scrape the mixture into the prepared tray-bake tin, and level the top with a spatula.
8) Push the walnut halves into the surface (you can get ~24 pieces out of this, or ~12 cyclist portions, so you can use the walnut halves to mark a piece)
9) Place in the oven for 30-35 minutes. It will rise a bit at the edges, but don't overbake it
10) Allow to cool in the tin (the middle may sink, and the top crack...don't worry about this).
11) Remove from the tin, remove the paper, and cut with a sharp knife. Store in an airtight container.