American walnut brownies - my way...

I love good brownies, but despite that this was the very first time I made them from scratch. It is my recipe, which was developed based on 2 other recipes - took few things from Nigella's recipe and few from Darina's, as both weren't exactly what I was looking for. This recipe gives you nice crust on the top and slightly moist and gooey centre. The result is great - really good, moist, chocolaty brownies!

"A chocolate brownie is a flat, baked square or bar introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the first half of the twentieth century. The brownie is like a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie" - by

How to make it...

- 75 g vegan dark chocolate, minimum 70%
- 100 g vegan butter
- 200 g caster sugar
- 2 chia/flax eggs (2 tablespoon ground chia/flax seeds with 6 tablespoon water, whisk together until thick and foamy)
- 1/2 teaspoon baking powder
- 1 teaspoon cocoa powder
- 75 g white plain flour
- pinch of salt
- 100 g chopped walnuts


- Line the baking tin with baking paper and preheat the oven to 180 C.
- Melt the chocolate - the easiest and quickest way is to use microwave, low setting 2 minutes max.
- Cream the butter with sugar and then add the chia/flax eggs, vanilla extract and melted chocolate.
- Lastly stir in the flour, baking powder, salt and cocoa powder. 
- At the very end mix in the walnuts. 
- Spread the mixture in the tin and bake for about 30-35 minutes. 
- Leave in the tin to cool. 
- Cut into squares for serving.


You may also like:

     chocolate truffle cookies     

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Pozdrawiam, Anula.