Decadent Chocolate Brownie Recipe

Indulge your guests with these irresistibly fudgy Chocolate Brownies, crafted for maximum impact yet wonderfully simple to prepare. Rich, moist and studded with crunchy nuts, they’re perfect straight from the oven or served slightly warm alongside a scoop of vanilla ice cream.

Whether laid out on a dessert buffet or boxed as a take-home treat, these brownies promise to delight every palate and keep them coming back for more.

Ingredients

• 6 large eggs
• 350 g unsalted butter
• 675 g castor sugar
• 250 g cake flour, sifted
• 140 g cocoa powder, sifted
• 3 tsp vanilla essence
• 100 g walnuts, almonds or cashew nuts, roughly chopped

Method

• Preheat & Prep: Preheat the oven to 180ºC. Grease and line a large square or rectangular cake tin with baking paper.
• Melt & Cool: Gently melt the butter over low heat. Once melted, whisk in the cocoa powder until smooth. Set aside to cool to room temperature
• Whisk Eggs & Sugar: In a separate bowl, whisk the eggs and sugar together.
• Fold in Dry Ingredients: Gently fold the sifted cake flour and vanilla essence into the egg mixture. 
• Cocoa & Nuts: Pour the cooled cocoa-butter mixture over the batter and fold through. Finally, add in the chopped nuts.
• Bake to Perfection: Spoon the batter into the prepared tin, smoothing the top. Bake for 45 minutes. Don’t be tempted to overbake, as this is a moist brownie.
• Rest & Slice: Allow the brownies to cool, then cut into 40 even squares.