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  • Andrew Smyth

Squidgy Chocolate Brownies

Gorgeously gooey fudgey chocolate brownies. Dead simple and definitely a treat! Credit where credit is due, the inspiration for using a mixture of sugars (for a moist texture) and pretzel topping comes from the lovely Martha Collison!




Ingredients - makes 25 small brownies

  • 100g walnut halves

  • 175g unsalted butter

  • 65g cocoa powder

  • 200g caster sugar

  • 140g light brown sugar

  • 2 medium eggs

  • 1tsp vanilla extract

  • 100g plain flour

  • 1/2 tsp fine salt

  • 25 mini pretzels (optional)

Kit

  • 20cm/8" square brownie tin


Method

  1. Preheat the oven to 180 C / fan 160 C. Grease and line the 20cm brownie tin. Roast the nuts on a baking tray for 5 minutes then cool on a wire rack - this helps draw out the oils (flavour) in the nuts.

  2. Melt the butter over a low heat in a large saucepan. Remove from the heat once melted and sieve in the cocoa powder. Mix until smooth then sieve in the sugars and stir until well combined - the mix may look a bit grainy at this stage - that's ok!

  3. Beat the eggs and vanilla together in a small bowl then add to the mix and beat until well combined. Sieve in the flour and salt then fold together until no lumps of flour are left.

  4. Chop the roasted nuts roughly and fold through the mix. Tip into the lined brownie tin and level out the top with a spatula, being sure to tease it into the corners.

  5. Set the mini pretzels on top of the batter spaced evenly apart and press gently into the mix.

  6. Bake on the middle shelf of the oven for 25-30 minutes until a cocktail stick inserted halfway between the middle and the side of the tine comes out clean. The middle should still be a bit soft and moist.

  7. Leave to cool in the tin on a cooling rack completely before slicing up. These will keep in an airtight container for up to 5 days (if they last that long...)

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