These brownies are surprisingly light textured. They have less sugar than your average brownie, but still taste deliciously sweet.
Afternoon Tea, Dessert, Snack
brownies, dark chocolate, gluten-free, walnuts
Choclette @ Tin and Thyme
70% dark chocolate
dark brown sugar
organic if you can get them, but please make sure they're at least free range.
fleur de sel or sea salt of your choice
walnuts - chopped
Melt the butter with the chocolate in a pan over a low heat, then leave to cool. You don't want the mixture to set, so make sure it doesn't go completely cold.
Whisk the sugar with the eggs, vanilla extract and salt using electric beaters until the mixture is thick, pale and at least doubled in volume.
Sifted in the flour and fold in as lightly as possible. Lightly stir in 60g of the walnuts.
Fold in the chocolate mixture until just incorporated. Pour into a 22cm (9") sq silicon cake mould or lined tin and scatter the remaining 20g of walnuts over the top.
Bake at 180℃ (350℉, Gas 4) for about 20 minutes when the mixture should be well risen, but with a slight wobble in the middle. Leave to go cold then cut into 16 squares.
calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
Recipe from Choclette @Tin and Thyme