If you're a brownie fan, you'll like these dark and white chocolate squares. They're dense and fudgy with a nice cracked top and they taste absolutely delicious. You can also make and bake them within thirty minutes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: brownies, chocolate cake, dark chocolate, quick, traybake, white chocolate
100gdark chocolatechopped or broken into pieces (I used 70%)
100gwhite chocolatechopped or broken into pieces
4ozwholemeal spelt flour
4ozwhite spelt flour
1tspbaking powder
1pinchfine sea or rock salt
3ozwalnutsroughly chopped
2large eggs(I used duck eggs)
2tspvanilla extract
cocoa powderfor dusting
Instructions
Melt the butter, sugar and chocolates in a pan over a low heat. Allow to cool a little.
5 oz unsalted butter, 8 oz soft brown sugar, 100 g dark chocolate, 100 g white chocolate
Sieve the flours into a bowl along with the baking powder and salt.
4 oz wholemeal spelt flour, 4 oz white spelt flour, 1 tsp baking powder, 1 pinch fine sea or rock salt
Stir the walnuts into the flour.
3 oz walnuts
Make a well in the centre and pour the chocolate mixture in along with the eggs and vanilla extract. Stir from the inside out until everything is just combined. Try not to over mix.
2 large eggs, 2 tsp vanilla extract
Spoon into a 23 cm (9in) square silicone cake mould or lined tin and bake at 180°C (350℉, gas 4) for 20 minutes or until the top is firm but has a very slight wobble to it.
Allow to cool, dust with a little cocoa powder and cut into 16 squares.
cocoa powder
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.