Walnut Fudge Brownies

Walnut Fudge Brownies

Linda Collister’s Walnut Fudge Brownies 

Recipe quantities for Eyecatcher traybake pans:

Ingredients 10x8 & 9x9in  8X8x2in 12x8x2in
Plain chocolate, chopped 100g 80g 120g
Unsalted butter, at room temperature 125g 100g 150g
Golden caster sugar 250g 200g 300g
Vanilla essence 1 tsp 1 tsp 1½ tsp
Eggs, beaten 2 large eggs 2 med eggs 3 med eggs
Plain flour 85g 70g 100g
Cocoa powder 2 tbs 1½ tbs 2½ tbs
Walnut pieces 75g 60g 90g
To decorate:
Unsalted butter, at room temperature 100g 80g 120g
Light muscovado sugar 100g 80g 120g
Double cream 2 tbs 1½ tbs 2½ tbs 
Walnut pieces 75g 60g 90g

 
Brush the inside of the tin with melted butter, then line the base with a piece of non-stick baking paper or re-usable liner. Set the oven at 180C, 350F, Gas 4.

Gently melt the chocolate in a heatproof bowl set over a pan of steaming hot but not boiling water.  Remove the bowl from the pan and leave to cool while making the rest of the mixture.

Beat the butter until creamy then add the sugar and beat well with an electric mixer or wooden spoon until thoroughly combined. 

Beat in the vanilla then gradually beat in the eggs, beating well after each addition.

Sift the flour and cocoa onto the mixture, then spoon the melted chocolate on top and gently stir together until thoroughly combined.  

Stir in the nuts.

Spoon the mixture into the tin and spread evenly.

Bake in the heated oven for 25 to 30 minutes, then remove from the oven, but do not turn off the oven.

To make the topping beat the butter with the sugar until very creamy, using an electric mixer or wooden spoon.  

Beat in the cream.  

Dot the mixture evenly over the top of the hot brownie mixture (it is not easy to spread) and then scatter over the nuts.

Return the tin to the oven and bake for another 5 minutes.

Remove the tin from the oven and run a round-bladed knife around the inside of the tin to loosen the brownie mixture.

Gently pull out the side of tin to release the brownies.  Leave to cool on the base, then cut into 20 pieces.  

Eat at room temperature or warm with ice-cream.  

Best eaten within a week. 

 

 





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