 “Walnuts have a creamy, bittersweet taste that contrasts well with the sweetness of the brownie mixture,” says Linda Collister. “Here, there is a high proportion of walnuts to mixture, plus a fudgy walnut topping. For a deeper flavour toast the nuts for 10 minutes in the oven before adding to the topping mixture.”
Ingredients
(Makes 20)
100g good plain chocolate
115g unsalted butter, diced
200g light brown muscavado sugar
½ teaspoon vanilla essence
2 large free-range eggs, lightly beaten
100g plain flour
2 tablespoons cocoa powder
150g walnut pieces
Icing
50g good plain chocolate
50g unsalted butter
2 tablespoons milk
2 tablespoons cocoa powder
100g icing sugar
50g walnut pieces
A brownie tin, 20.5 x 28.5cm, greased and base-lined
Method
Break up the chocolate and put it into a heatproof mixing bowl with the butter. Set over a pan of steaming water and melt gently.
Remove the bowl from the pan and stir in the sugar and vanilla. Add the eggs and beat well with a wooden spoon until the mixture comes together as smooth batter.
Sift the flour and cocoa into the bowl and stir in. When thoroughly combined stir in the walnuts. Transfer the mixture to the prepared tin and spread evenly.
Bake in a preheated oven to 180°C (350°F) Gas 4 for about 15 minutes or until just firm to the touch. Leave to cool completely then remove from the tin. Meanwhile make the icing. Melt the chocolate and butter as above. Remove the bowl from the pan and stir in the milk. Sift the cocoa and icing sugar into the bowl and stir in. When thick and smooth, stir in the nuts (toasted if preferred).
Spread the icing over the cold brownie mixture. When firm cut into 20 pieces.
Store in an airtight container and eat within four days.
This recipe is from Brownies by Linda Collister, with photography by Richard Jung, which is published by Ryland, Peters & Small, price £8.99.
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