These walnut and chocolate brownies are lighter than rich dark brownies but still deliciously nutty and sweet. They have a lovely soft texture with a slightly crisp top, making them perfect for a picnic, lunchbox, or afternoon treat.
Ingredients Needed:
- 75g (3 oz) plain chocolate, broken into pieces
- 100g (4 oz) margarine
- 3 eggs
- 350g (12 oz) caster sugar
- 120g (4½ oz) plain flour
- 1 teaspoon baking powder
- 175g (6 oz) walnut pieces, chopped
How To Make Walnut and Chocolate Brownies
- Preheat the oven: Set your oven to 180°C/350°F/Gas 4. Grease and line a 30 × 23 cm (12 × 9 in) roasting tin with greaseproof paper.
- Melt the chocolate and margarine: In a heatproof bowl, slowly melt the chocolate and margarine over a pan of hot water. Stir until smooth, then let it cool slightly.
- Whisk the eggs and sugar: In a separate bowl, whisk the eggs and caster sugar until the mixture is light and fluffy.
- Mix the ingredients: Pour the cooled chocolate mixture into the egg mixture and stir well. Sift in the flour and baking powder, then carefully fold it in. Stir in the chopped walnuts.
- Bake the brownies: Pour the mixture into the prepared tin and spread it evenly. Bake for about 40 minutes, or until the brownies have a slightly crisp top but are still soft in the middle.
- Cool and serve: Let the brownies cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Cut into squares and enjoy!
Recipe Tips
- Pick the Right Chocolate: Use plain chocolate with at least 50% cocoa for the best taste. Milk chocolate is too sweet and won’t give the right flavour.
- Don’t Overmix the Batter: After adding the flour, mix gently. Too much mixing makes the brownies dense instead of soft and gooey. Stir just until everything is combined.
- Check the Baking Time: Brownies should have a crispy top but still be soft in the middle. Check at 35 minutes by pressing the top lightly. If it feels set but soft inside, it’s ready. Baking too long makes them dry.
- Let Them Cool Before Cutting: Leave the brownies in the tin for 10 minutes before moving them to a rack. This helps them set properly and keeps them from falling apart.
- Use a Hot Knife for Clean Slices: Dip a sharp knife in hot water, dry it, then cut. This stops crumbs from sticking and gives you neat, even squares.
How To Store Leftovers
Storing in the Fridge: Store the brownies in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
Freezing: Wrap the brownies in baking paper and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
Try More Mary’s Recipes:
Mary Berry Walnut and Chocolate Brownies
Description
These walnut and chocolate brownies are lighter than rich dark brownies but still deliciously nutty and sweet. They have a lovely soft texture with a slightly crisp top, making them perfect for a picnic, lunchbox, or afternoon treat.
Ingredients
Instructions
- Preheat the oven: Set your oven to 180°C/350°F/Gas 4. Grease and line a 30 × 23 cm (12 × 9 in) roasting tin with greaseproof paper.
- Melt the chocolate and margarine: In a heatproof bowl, slowly melt the chocolate and margarine over a pan of hot water. Stir until smooth, then let it cool slightly.
- Whisk the eggs and sugar: In a separate bowl, whisk the eggs and caster sugar until the mixture is light and fluffy.
- Mix the ingredients: Pour the cooled chocolate mixture into the egg mixture and stir well. Sift in the flour and baking powder, then carefully fold it in. Stir in the chopped walnuts.
- Bake the brownies: Pour the mixture into the prepared tin and spread it evenly. Bake for about 40 minutes, or until the brownies have a slightly crisp top but are still soft in the middle.
- Cool and serve: Let the brownies cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Cut into squares and enjoy!