Walnut fudge brownie is an amazing fudgy chocolaty treat for all chocolate lovers. Walnuts add a nice crunch to the fudgy brownie.
Using the best available chocolate will ensure that your brownie tastes amazing. I have used coverture chocolate from Van Houten. You can try any brand that you have at home. Compound chocolates always end up tasting like chemical.
Use a parchment to line the tin with some overhanging edge. This will help you lift the brownie easily from the pan without breaking or crumbling it.
Add toppings as per your preference. I have added some almond flakes, choco chips and walnuts.
A brownie can’t be tested with a tooth pick. So bake the brownie for 45 minutes and then remove from oven. The crinkled top will be seen only after you cool and slice the brownie. Until then it won’t be visible.
After four long years, I am trying to make YouTube videos again. This brownie recipe is available as a Tamil video. If you love watching videos to learn recipes, then please check the video in my channel.
The beautiful crinkled top and the fudge like dense crumb and the melt in mouth chocolaty taste makes this brownie an amazing dessert to serve in your parties. You can also make a chocolate sauce and serve it with a scoop of ice cream for the extra oomph.
Refrigerate the brownie for 20 minutes before removing it from the pan. It will help you slice clean squares without crumbling or breaking apart.
I also have an eggless version of this brownie in my blog. Click on the image below if you want an eggless recipe.
Walnut Fudge Brownie
Ingredients
- 150 g Chocolate
- 150 g Butter
- 3 Egg
- 1 tsp Vanilla Essence
- 175 g Maida
- 275 g Sugar
- 20 g Cocoa Powder
- 75 g Walnuts
Instructions
- Preheat oven to 175°C.
- In a bowl combine chocolate and butter and melt it in MW or a double boiler.
- Keep it aside.
- Add vanilla to eggs and whisk until combined. and set it aside for 10 minutes.
- In a large bowl, combine together flour, cocoa powder and powdered sugar.
- Add the egg and chocolate mix and whisk to combine.
- Add the dry ingredients and mix.
- Use a spatula to fold the batter.
- Line a 8″square cake tin with parchment and grease it well.
- Let the paper hang outside the tin which will help you to remove the brownies later.
- Transfer batter to the tin and top with almonds, choco chips and walnuts.
- Bake for 45 minutes until a toothpick comes out clean.
- Refrigerate for 20 minutes before removing the brownie from the pan.
- Trim the sides and slice it into 16/36 equal squares with a knife.
