Double Chocolate Walnut Brownies

Double Chocolate Walnut Brownies

These brownies look horrible but it's a blessing in disguise!
My whole family and lovely bunch of colleagues said this is the best
brownies that they've ever tasted and some wanted me to post this
recipe up asap.  I am just flabbergasted. The pictures don't look too appetizing.
Am I right? Well, sometimes, we cannot judge the cake by its surface!
Thanks for Annie from Annielicious Food for the recipe.
Annie's brownies are cakey and chewy.  Mine came out more of a fudgy brownies.
Haish, I wanted her kind of texture but don't know why it came out differently.
Well, I think I need to bake this again to compare...if my family and
colleagues heard this, sure they will be jumping with joy.

200g Flour / 350g Caster Sugar / 80g Cocoa Powder /

2 Eggs / 1/2 tsp Baking Soda / 120g Semi Sweet Dark Chocolate Chips /

75g + 75g Butter (melted) / 70g Semi Sweet Dark Chocolate (melted) /

50g Chopped Walnut (lightly toasted) / 120ml Boiling Water /

1 tsp Vanilla Extract / Pinch of Salt (I omitted the salt)

In a bowl, combine cocoa powder, baking soda, 75g melted butter 

and boiling water.  

Stir until mixture thickens.

Add in caster sugar, eggs, melted chocolate and remaining 75g 

melted butter.  Stir until mixture turned smooth.

Add in flour, vanilla extract and mix until well combined.

Add in 1/2 portion of chocolate chips and 1/2 portion of toasted walnuts.

And mix until well combined.

Pour the batter into a lined baking pan.

Sprinkle the balance of the chocolate chips and toasted walnuts

on top of the batter and bake at 180 degree celsius for 40 minutes

(depends on your oven).

(Notes from Annie : Bake until the brownies begin to pull away from

sides of pan.  Brownies are done when pick comes out with a few moist

crumbs still clinging.  It is okay for the pick to look moist, but if you see

wet batter, keep baking)

Once baked, cool completely in pan on wire rack.  Once brownies 

completely cooled, cut into squares and serve.

Looks horrible but taste is super delicious.

:)

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Chocolate Brownie

Chocolate Brownie

I baked this yesterday evening. Today, while loading into my blog,

I had a very good laugh because since yesterday until NOW,

I keep telling myself why this so called cake turn into brownie???

Upon reading the recipe again...I found out that it is indeed

Chocolate Brownie instead of Chocolate Cake.

Aiyoh! I am old already, need to change my spectacles.

My daughter said "You mean I have been eating so many slices

of Chocolate Brownie? Oh! My God, all the high calories!"

I nodded my head and smile because it means that it is delicious

since she had so many slices. My family and colleague said it is delicious

but need to reduce the sugar. Recipe source from Donna Hay.

250g butter (room temperature).

220g dark chocolate (cut into pieces) [original recipe 200g).

4 eggs.

185g self raising flour (shifted) [original recipe plain flour with 1/4 tsp baking powder]

310g brown sugar.

35g cocoa powder.

Melt the butter and chocolate in a bowl with low fire and

stir until smooth.

[Note : Must be low fire and keep on stirring. Don't leave it unattended.]

Once done, cool slightly.

With the mixing bowl, pour in the eggs, flour, brown sugar and cocoa powder.

Lastly, pour in the chocolate mixture.

Beat until well combined.

Once well combined, pour into lined baking tray and

bake at 185 Degree Celsius for 50 to 60 minutes or

until inserted skewer withdraws clean.

Cool for 30 minutes before turning the cake into serving plate.

My son won't care for his weight because anything to do with

chocolate, it will be his favourite food. As for my daughter,

she has to go on diet after eating so many slices.

Happy Baking.