These rich, indulgent brownies are perfect with an afternoon cup of coffee on the go or served warm with a scoop of vanilla ice cream for the ultimate dessert! The crunch of chopped walnuts adds something special to this classic sweet treat.
Prep time 15 minutes | Cook time 25-30 minutes | Serves 16
128g plain flour
3 Stonegate Estate organic eggs
227g salted butter
2 teaspoons vanilla extract
150g granulated sugar
½ teaspoon sea salt
150g brown sugar
75g cocoa powder
114g bittersweet baking chocolate
90g chopped walnuts
2 teaspoons ground ginger
½ teaspoon mixed spice
Preheat the oven to 180°C/160°C (fan).
Grease and line a 9” square tin.
Melt the butter and whisk it together with the eggs, vanilla extract and sea salt, to form a smooth mixture.
Add the granulated and brown sugar and mix well.
Sift the cocoa powder into the bowl, followed by the flour. Blend together with a spatula.
Fold in the chopped walnuts and chopped chocolate.
Bake for 25 minutes for a more fudgy consistency, or 30 minutes for a firmer texture.
Leave to cool for 20 minutes in the pan and transfer onto a wire rack if serving later. Alternatively, you can serve immediately from the pan for a deliciously warm dessert.
You can keep your brownies for up to a week in a sealed container, if you can resist!
