Here starts the brownie week! A week dedicated to brownies and blondies 🙂 A recipe a day for your most sinful self. This dark chocolate brownies are extremely delicious, it has that paper texture on top and we also added nuts.
The paper effect on the top can only be achieved by adding chocolate to the mix. You can get a shiny top with a cocoa brownie but never like this one 🙂
You can add any nut you like, it doesn’t have to be this one in particular 🙂 If you don’t want to make the brownie with chocolate you can add the nuts to the cocoa one as well! The brownie world is limitless haha
The quality of these brownies is directly proportional to the quality of the chocolate that you use to make them so make sure you’re using a nice chocolate, nothing with “chocolate flavour” and of 60-70% cacao so they’re super nice.
- 150 g unsalted butter
- 240 g sugar
- 120 g dark chocolate 60-70% cacao + 30g more to add chopped
- 1 tsp vanilla essence
- 2 eggs cold, fresh out of the fridge
- 70 g all purpose flour
- 1 tsp salt
- 60 g walnuts chopped
- In the bowl where you're going to mix the batter later add butter in cubes, sugar and dark chocolate. Put it on a bain marie making sure that the water doesn't touch the bottom of the bowl.
- Once everything is melted together give it a mix, take off the heat and wait for it to be warm.
- Add the vanilla essence and 1 egg at a time until fully incorporated with an electric mixer. Mix for a few minutes on high or by hand about 75 times.
- Add the flour and salt and mix on high speed for a few extra minutes. It's these intervals of mixing that will give us the paper texture on top.
- Incorporate the walnuts with a spatula.
- Put baking paper in a 20x20cm mould and fill with the dough. Take to a preheated oven at 180C for 20-30min or until the tip of a knife comes out with a bit of cooked yet moist dough.