Brownies have been on my mind for days now. The Oooey Gooey oh-so-fudgy ones. I have been making them with cocoa powder with this very simple recipe and they come out great, but now wanted to go the melted chocolate route. A large bar of dark chocolate was staring at me from the shelf. Went hunting for recipes online, and the description of this recipe at BBC Good Food had me salivating!
‘A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra decadence’ Oh my! Who wouldn’t be tempted? I adjusted the sugar a little and threw in a handful of coarsely chopped walnuts for some crunch. And served it with a dollop of whipped cream. I
They made for a jolly good dessert, these Double Chocolate Walnut Fudgy Brownies.
To experience gastronomic heaven you need :
185 grams butter, at room temperature ( I used Amul)
185 grams dark chocolate , chopped into little squares or grated
85 grams (2/3 cup) plain flour or Maida
40 grams (4 Tbsp) cocoa powder
100 grams of dark/milk/white chocolate (whichever you have at hand or a mix of all)
½ cup walnuts, chopped coarse
1 tsp vanilla extract
225 grams (about 1 cup) brown sugar ( can use white also)
In a microwave proof container melt the butter and 185 grams dark chocolate for a minute. Stir and melt for 30 seconds. Mix well and make sure all the chocolate is melted and you have a smooth creamy mix. Let cool to room temperature.
Whisk together flour and cocoa powder till well mixed. Sift them.
Line a 20×20 cm square tin with parchment paper and place a shelf in the middle of the oven. Pre heat the oven at 180C for 10-15 minutes.
Chop the 100 grams of chocolate into small chunks and keep aside.
In a large bowl, beat the eggs and sugar till the mixture doubles in volume and is light and pale like well- beaten coffee or milk shake. Add the cooled chocolate mixture and vanilla extract and gently fold in with a rubber spatula.
Add in the flour and cocoa mixture and fold in just till the white traces of flour disappear.
Stir in the chopped chocolate and walnuts.
Scrape the entire batter into the lined baking tin and level with the spatula.
Bake for 25 minutes. Check after 25 minutes and if the centre is very wobbly, bake for another 5 minutes. The top will be like shiny paper.
Remove and let cool completely. It is actually better if you make brownies a day ahead to cut nice neat squares.
My kids aren’t particularly patient and we moved the tin while it was still warm and hence the messy squares and cracked top.
In case you want the brownies a little less dense, add half tsp baking powder to the flour and cocoa mixture, sift and proceed as above.
Skip the walnuts if you want to
In case you do not want to add chocolate chunks, increase the sugar to 260 grams (about a cup and a half)
35 thoughts on “Double Chocolate Walnut Brownies- The Ooey Gooey Fudgy ones!”
Looks sinfully delicious 🙂
I had a hot cuppa coffee while looking through your blog. some nice stuff you got there. Do look into my blog when time permits you 🙂
Surely will do 👍🏻😃 and thanks for dropping my!
Also do you have an FB page? It’s easier to keep in touch there. My FB page is by the same name.
I do – search for Myculinary Saga on facebook 🙂 you will find me there..
Found you as well 🙂
Hi Garima…!! I am drooling over your brownie pictures. .!! But just one problem, I don’t eat eggs..!! Can you suggest me egg substitute here ?? Pleaseee
Sharing an eggless recipe soon 😃
Sheer decadence for sure G !!
Freda ❤️😃 thanks hun
I love brownies. This is marvelous
Thanks dear 😃😃
Eggless one should come pretty soon , pleaseeeeeeeeeeee. Before Diwali please?
Yes!!! Pakka before Diwali 🙂
These are making my mouth water!
Thanks much ❤️
Hi ,this is something which has been upsetting me and frustrating me and I need ur help ..I have a black n decker otg esp bought for baking ..I attended classes also and my teacher had the same model and while baking she kept both top and bottom elements on and the cake was perfect each time …..when I try the same it gets breasted from the top and insides remain raw…. I even tried keeping the lower element on with fan but it’s the same prob each time …what should I do
How big is your oven?
In a small oven, it is better to bake with only the lower element on. Else the food burns from the top and remains uncooked inside. That’s what I did when I had an 18litre oven.
Now with my 45 litre oven, I bake with both the elements on
Hope this helps 🙂
It’s a big one I think 24 litres but if I keep both on the top becomes hard
Then just keep the bottom one on to start with and then towards the final ten minutes, turn the top one on.
i made this yesterday however this are my observations.. the brownies were very very buttery so feel the quantity of butter is more. also the cake took very long to cook was it because of no baking powder or soda?
Please take care that the measures are correct.
These work perfectly for me every time.
I can’t thank you enough for this recipe! I love pretty much all your recipes.. But this one is special. Comes out so well that everyone who has had them suggests I should make a profession out of it! A big big thank you 🙂
Thanks darling 😍
Hi Garima. I follow your recipes all the time They turn out superb. this ine in particualr turned out awesome. the texture the fudginess was all so perfect. Thank u 😊.
It was a little bitter for my taste. what can be done about it? i used hersheys cocoa powder n hersheys dark chocolate as well as hershey semi sweet chocolate chips.please advise😊
Thanks for the lovely words ❤️
If say use milk chocolate for added sweetness. Also can try upping the sugar a little bit 🙂
I keep making these.. they are an absolute favourite. Just a basic question: Sometimes when I cut (even after letting it cool overnight) the cuts arent clean. I mean the bottom is too gooey to give clean cuts. Should I bake for a few extra minutes with only lower element on?
I have rarely seen brownies with clean cuts. They are often crumbly at the base.
I’ve never tried baking extra.
I am afraid they might become too tough or dry.
Thanks for baking these 🙂
Thanks Garima… They are so awesome that I wouldn’t want to risk making them dry.. 🙂
Hi – I have now baked these so many times that they are almost staple dessert in our home 🙂
If I want to bake them as cup cakes, do I need to adjust measurements or baking time? I presume yes, but would like to know – how 🙂