Brazilian recipe
Rich & Fudgy Brazilian Chocolate Brownies
A proper homemade brownie, dense and deeply indulgent, made with dark chocolate and a satisfying crunch of walnuts for an irresistible treat.
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Ingredients
2 blocks of dark chocolate
1 cup unsalted butter, softened
1 cup caster sugar
1/2 teaspoon vanilla extract
2 medium eggs
1 cup plain flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, roughly chopped
1 cup unsalted butter, softened
1 cup caster sugar
1/2 teaspoon vanilla extract
2 medium eggs
1 cup plain flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, roughly chopped
Where to find ingredients
Dark chocolate is best found in the baking aisle of any standard supermarket, aiming for at least 70% cocoa solids for a deep flavour. High-quality unsalted butter and caster sugar are essentials for the texture. Plain flour and baking powder are found in the home baking section, while walnuts are usually stocked in the nuts and seeds aisle, typically pre-shelled and ready to chop.
Preparation method
- Melt the chocolate using a bain-marie or in the microwave and allow it to cool down slightly
- Whisk together the sifted flour, baking powder, salt, and chopped walnuts in a mixing bowl and keep to one side
- Cream the softened butter with the vanilla extract in a separate bowl until the mixture becomes smooth and uniform
- Add the caster sugar to the creamed butter and continue beating until well combined
- Add the eggs one at a time, ensuring each is fully incorporated into the batter before adding the next
- Gently mix the melted chocolate into the butter and egg mixture until smooth
- Fold in the reserved dry ingredients delicately until just combined, taking care not to overmix
- Pour the mixture into a tin that has been greased and lightly dusted with flour
- Bake in a preheated oven at a medium temperature until the edges are set and a crust has formed
- Slice the brownie into neat, even squares while it is still warm from the oven
- Leave the squares to cool down completely in the tin before serving
Observations
This recipe delivers a truly classic brownie with a perfect balance of deep cocoa intensity and sweetness. The secret to achieving that signature fudgy, melt-in-the-mouth texture lies in thoroughly creaming the butter with the initial ingredients before folding in the dry components.
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