A classic and a favourite, especially of our friend Tom. I used to make this for him all the time, although I’m not sure if he was just being polite and then had to wade through a whole tray of brownies so as not to offend me! That’s a true friend!
Anyway, these are really moreish and satisfyingly chocolatey. The perfect antidote to all that Christmas cake and mince pies – get some chocolate cake back in your life!
Chocolate Nut Brownie
Ingredients
250g plain chocolate chunks (150g for melting, 100g for mixing in as chunks)
120ml sunflower oil
200g light brown sugar
2 eggs
1 tsp vanilla extract
65g self raising flour
4 tbsp cocoa powder
75g chopped nuts (walnuts are a classic, but just as good with pecans, almonds…)
Method
- Preheat your oven to 180°C/160°C fan/gas mark 4. Line your brownie pan.
- Melt 150g of your chocolate in a heatproof bowl over a pan of simmering water. Save the rest of the chocolate to put into the mixture as chunks later on.
- In a separate bowl, beat together the oil, sugar, eggs and vanilla extract.
- Once melted, let the chocolate cool a bit, then pour into the oil mixture and beat until mixed well.
- Stir in the flour and cocoa powder.
- Once it’s all looking well mixed, add the nuts and remaining 100g of your chocolate chunks.
- Pour into the brownie pan and spread the mixture evenly.
- Bake for about 25 minutes or until the top is just starting to crack. The brownie should be a bit wobbly still as you want a lovely fudgy centre. If you want it a bit more cakey, just bake for a few minutes longer!
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Adapted from ‘The Cookie and Biscuit Bible’ by Catherine Atkinson.
