Leila.se
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Yummy Pastries
A brownie should have a moist and creamy texture. I learned this recipe when I worked at a French patisserie in Stockholm. Serve it either as a coffee break treat or as a dessert together with softened vanilla ice cream.
MAKES 12 BROWNIES
Chocolate chip walnut brownies
- 350 g (12 oz) unsalted butter, softened
- 550 g (1 lb/2 oz) caster sugar
- 150 g (5 oz) good quality cocoa powder
- 100 ml (3 1/2 fl oz) golden syrup
- 6 organic eggs, beaten
- 180 g (6 1/4 oz) plain flour
- 400 g (14 oz) good quality white chocolate
- 250 g (9 oz) walnuts walnuts for decoration
Fudge glaze
- 300 ml (1/2 pint) whipping cream
- 100 ml (3 1/2 fl oz) milk
- 100 ml (3 1/2 fl oz) golden syrup
- 1 teaspoon ground ginger
- 400 g (14 oz) good quality dark chocolate (70% cocoa solids)
- Preheat the oven to 175¡C/350¡F/gas 4.
- Mix the butter and the sugar until pale and creamy.
- Stir in the cocoa powder and syrup.
- Mix in the eggs one at a time and then carefully add the flour into the mixture.
- Chop the chocolate coarsely and blend into the mixture together with the chopped walnuts.
- Line a square cake tin, 30 x 30 cm (12 x 12 in) with greaseproof paper. Pour in the mixture.
- Bake in the centre of the oven for 15–25 minutes or until a skewer inserted into the centre comes out slightly sticky.
- Leave the cake to cool.
- Bring the cream, milk, syrup and ginger to the boil. Take the saucepan off the heat.
- Chop the chocolate finely and blend it into the warm mixture. Stir until the chocolate melts.
- Spread the glaze over the cake and sprinkle over a few whole walnuts. Leave in the fridge until set. Cut the cake in squares.
