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    Walnut Chocolate-Chip Brownies

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    Walnut Chocolate-Chip Brownies

    Brownies are the sort of thing that shouldn't work at all, but in the same way that uncooked cake mixture is a delight, brownies are often better than the most perfectly cooked sponge cake. Be brave and take them out while still squidgy – they'll firm up when they cool.

    • Preparation time: 15 minutes
    • Cooking time: 25–30 minutes, plus 20 minutes cooling
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 24


    • Dark chocolate sauce, to serve
    • 300g Plain chocolate, broken up into chunks
    • 250g Butter, cubed
    • 5 Medium eggs, beaten
    • 350g Golden caster sugar
    • 200g Plain flour
    • 100g Plain chocolate chips
    • 50g Walnuts, chopped
    • Vanilla ice cream


    1. Preheat oven to 180°C/gas 4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Cool. Grease and base-line a 20cm x 30cm rectangular cake tin with baking parchment. Beat the eggs with the sugar, pour in the cooled chocolate mixture, add a pinch of salt and sift in the flour. Beat until blended and stir through the chocolate chips and walnuts.
    2. Pour into the tin and bake for 25–30 minutes (don't use a fan oven; the brownies will just become dry). The outsides will look crackled and the inside will feel firm but will still be gooey.
    3. Allow to cool in the tin for 20 minutes. Slice into squares. Serve as they are or with ice cream and chocolate sauce.

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    Drinks recommendation

    Even the most sweet-toothed among us will appreciate the contrast of a firm, dark, bitter-edged coffee.


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    4 stars