Ingredients For the Dessert 3 Eggs 15 g Cocoa Powder 100 g Walnuts (Chopped) 1 Pinch Sea Salt 150 g Caster Sugar 140 g Dark Chocolate (Roughly Chopped) 85 g White Chocolate (Roughly Chopped) 170 g Unsalted Butter (Cubed) ½ tsp Vanilla Extract 90 g Plain Flour * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Fudgy Pudgy Brownies by Dan Serves 12 Total 40 minutes Oven Temp 175 °C - 30 minutes Difficulty Super Easy Chef Rose Levy Beranbaum Method On a baking sheet add the walnuts and put in the oven for 5 minutes to toast. In a large pan heat the dark chocolate and butter until melted, then add the cocoa and sugar and mix until combined. Whisk in the eggs one at a time until smooth and glossy and then add the vanilla extract. Stir in the flour, chopped walnuts and salt until just combined. Add the batter to a lined brownie tin, poke in the white chocolate pieces until submerged. Smooth the surface and then bake for around 30 minutes, then leave the brownies to cool in the tin on a wire rack.