Chocolate and Walnut Brownies Recipe
Rich, fudgy brownies with a satisfying walnut crunch - does it get any better? We’ve teamed up with Respectful Eggs, the UK’s first carbon-neutral eggs, to bring you our foolproof recipe for the perfect walnut brownies. These delicious eggs come from happy free-range hens, fed with local GMO-free feed. Look out for them in your nearest Sainsbury’s.
For this recipe, we also employ our favourite brownie tin by Mermaid. It’s made of anodised aluminium, which means even baking and extra durability - no flaky non-stick here! Aprons at the ready…
Prep time: 55 minutes
Makes: 16 squares
Equipment:
- A square baking tray or brownie tin
- A saucepan
- A good kitchen knife
- A glass baking bowl
- A whisk
- A sieve
- A spoon
- Greaseproof paper
Ingredients:
- 250g chocolate, plus another 50g broken into chunks
- 200g unsalted butter
- 300g golden caster or soft light brown sugar
- A pinch of sea salt
- 4 Respectful eggs
- 150g plain flour
- 50g walnuts, roughly chopped
Method
- Preheat the oven to 170°C/150°C (fan), then grease and line a 20cm square baking tin with greaseproof paper.
- Create a bain-marie by bringing a pan of water to the boil with a heat-proof bowl placed on top. Add the chocolate (excluding the chopped chunks) and butter to the bowl and melt over a low heat. Once melted, remove from the heat and pour into a large bowl. Whisk in the sugar and salt, then beat in the eggs, one at a time, whisking well after each one.
- Fold in the sieved flour until just combined, then mix in the chopped walnuts and chocolate chunks.
- Pour into the lined tin and bake in the middle shelf of the oven for 40-45 minutes, until the top has that distinctive, delicious brownie crackle and still feels squidgy to touch. Allow the brownies to cool in their tin, then chill for a couple of hours before turning out and cutting into 16 squares.
