Brownie Recipe

This post describes how to prepare a delicious brownie, with chocolate and walnuts. Normally, following this brownie recipe you will bake it quite creamy on the inside. I only add few walnuts because, although I like the taste of walnuts with chocolate, I don’t like to find a lot inside my brownie.

It’s been already several years since I left Madrid, leaving behind lots of unfinished plans, such the one of hanging out for a brownie. That plan came up after the brownie binge of my sister and some of her friends while having dinner at home one night. I have to say that Friday afternoon I went out leaving a just baked brownie for the weekend and when coming back I found nothing, absolutely nothing, of that brownie. I do not remember what happened next, maybe I baked another one or maybe I spend the weekend still wanting to eat some brownie. What did happen was that from that day one of my sister’s friends asked me to have time for the next time she comes to bake a brownie together. There were several attempts, but we never managed to match our schedules. So, that plan is yet to be done.

Finally, just to say that I have my special pan for brownies. That is, my brownie pan. If there are someones that have their special pan to make the bechamel for croquettes, someones that have the pot to make stew or others, like my mother, that has her special pan for Migas, I have a pan that I use almost exclusively for brownies. A square pan 18 cm side, where I think it is where I bake the best brownies. Obviously, I left Madrid behind with many plans, but I brought my brownie pan .

Brownie Recipe

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Serves: 4 Time: 35 m Difficulty: Easy

Ingredients

• 175 g butter
• 120 g chocolate for dessert
• 175 g brown sugar
• 3 eggs
• 1 vanilla bean
• 90 g flour
• 1 pinch of salt
•  75 g walnuts, chopped (or more or less, to taste, I usually take even less)

Directions

1. Preheat the oven to 175° C, heat up and down.
2. Melt butter and chocolate in a double boiler.
3. Pass it to a large bowl and mix it with sugar.
4. Add eggs one by one, stirring well until blended, before adding the next.
5. Cut the vanilla pod in half and scrape the seeds. Mix them with chocolate eggs.
6. Add the flour with salt sifted and gradually mix slightly with a spatula until combined.
7. Add the walnuts and mix a little.
8. Pour it in a baking pan lined with baking paper and smooth the top.
9. Drop slightly the pan on the table several times to remove the bubbles that might be inside the mixture.
10. Bake for 25 min at 175° C for creamy, or 30-35 min for well done.
11. Let it cool out of the pan on a rack and it is done.

Hints, Tips, and Tricks

• It can be reheated before serving.
• Serve dusted with icing sugar or with a scoop of vanilla ice cream topped with chocolate syrup.
• To verify that the brownie is at its introduces a toothpick or knife in the center. If it comes out a little stained, the brownie is in the creamy point point If it comes out dry, the brownie is well baked.
• Instead of the vanilla bean, you can replace some of the sugar for vanilla sugar or add a teaspoon (or two, to taste) of vanilla extract after adding the eggs.

 

Categories: chocolate postres recipe

Tags: brownie chocolate nueces postres