This Brownie is super moist, fudgy, chocolaty, nutty; all the things it should be. I have already posted Oreo Choco Brownie recipe and a Banofee blondee (white chocolate brownie) recipe which are good but this one is top of the charts. I mean I couldn’t even save them for more than a day. My toddler(who is btw 20 months) kept asking for more.
When I was searching for a perfect fudgy walnut brownie recipe I searched through tons of post, blogs, recipe and really this recipe is just so happened worked for me. SPOT ON!!!
This recipe has been adapted from my fellow blogger Vinita Singh’s Brownie Recipe. This is the second time I am making them specially to click pictures. I didn’t get to click any last time😜.
I have halved the original recipe as I had a small brownie tin. This measurement yields 6 large piece or 12 small piece.
1/4 cup All purpose flour/maida
50 gm butter
3/4 cup granulated sugar
2 small eggs or 1 large egg
70 gm dark chocolate
1 tsp coffee powder(optional-choose instant coffee)
1 tsp cocoa powder
1 tsp vanilla essence
Melt butter and dark chocolate in a heavy bottom saucepan. Let the mix come to room temperature.
- Please make sure that you do this step on a double boiler or microwave. If using direct heat it needs to be very low heat & continuous stirring in order to avoid burning or chocolate.
- Let this mixture cool until you beat the eggs. If it doesn’t; wait for the next step.
Cream together egg and sugar until fluffy. Add vanilla essence, coffee and cocoa powder.
Add the butter mixture in the egg mix.
Fold in the flour and mix to form a smooth batter. Now add half the crushed walnut in the batter.
Tip in the lined tin and sprinkle rest of the walnuts on top. Bake at 170°C for 20 mins until toothpic inserted comes clean.
Enjoy with vanilla ice cream.😁
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