Brownies
Item 1 of 1
- Petit four
- 6
- 60 minutes
This brownies recipe from Simon Hulstone is the perfect end to a meal, the light, moist texture contrasting with the crunchy walnuts. These brownies require overnight hardening so make sure you start the process in plenty of time.
First published in 2015
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Ingredients
Metric
Imperial
Brownies
- 240g of dark chocolate
- 150g of unsalted butter
- 2 free-range eggs
- 175g of caster sugar
- 2 drops of vanilla essence
- 20g of 70% cocoa powder, sieved
- 5g of baking powder
- 60g of plain flour, sieved
- 100g of walnuts, roasted and lightly chopped
- 100g of 39% milk chocolate, roughly chopped
- icing sugar for dusting
SAVE RECIPE
Equipment
- Electric mixer
Method
1
Heat oven up to 180°C/Gas mark 4. Line a deep-sided baking tray with greaseproof paper
2
Melt the dark chocolate and butter in bowl over a bain-marie. Stir constantly until they have melted completely; take the bowl off the bain-marie and leave to cool slightly
- 240g of dark chocolate
- 150g of unsalted butter
3
Whisk the eggs and sugar in an electric mixer until doubled in size. Once the egg mixture is aerated, fold in the melted butter and chocolate mix
- 2 free-range eggs
- 175g of caster sugar
4
Be careful not to knock the air out of the mix. Add the rest if the ingredients and put into your baking tray and place in the oven
- 2 drops of vanilla essence
- 20g of 70% cocoa powder
- 5g of baking powder
- 60g of plain flour
- 100g of walnuts
- 100g of 39% milk chocolate
5
It should take approximately 30 minutes for the brownies to cook; check by pushing a cocktail stick into the tray. The stick should come out slightly wet
6
Once done, pull out of the oven and cool down on a wire rack. Leave in the fridge overnight to set
7
Take the brownie out of the tray and remove all the greaseproof paper. Have the flattest side down on the chopping board. Begin to square up the sides and then cut into rectangles in 2cm wide strips
8
Cut each strip cut into cubes and dust the cubes in icing sugar. Arrange the brownie onto small plates and serve with coffee
- icing sugar for dusting
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