KATHARINE HEPBURN’S BROWNIES
Makes: 9-12 squares Difficulty: Easy
Square baking tin, 20cm x 20cm
60g Dark Chocolate, finely chopped
115g Unsalted Butter
2 large Eggs, lightly beaten
110g Walnuts, roughly chopped
200g Caster Sugar
30g Plain Flour
½ teaspoon Vanilla Extract
1 pinch Salt
Preheat the oven to 160 degrees Celsius (140 fan-forced; 320 F). Line the base and sides of the baking tin with baking paper. Grease the paper as well with non-stick spray.
Add the butter and chocolate to a medium-sized saucepan. On low heat stir them together until fully melted. Stir in the caster sugar. Allow the mixture to cool to well below 60 degrees Celsius (144 F). You’re adding eggs next and if it’s too hot the eggs will cook and scramble in the pot!
Stir in the beaten eggs, walnuts, flour, vanilla, and salt until well combined. Pour the batter into the greased cake tin and smooth the top with a spatula.
Check the oven has reached the correct temperature. Set your kitchen timer for 35 minutes. Place the cake tin on the middle rack of the oven. The brownies are ready when a skewer inserted into the middle comes out clean. If not, add an extra 5 minutes to the timer and bake until done.
Remove from the oven. Let the brownies cool in the pan for 10 minutes before letting them cool on a wire rack. Cut into squares to serve.
- Baking time depends on how squishy you like your brownies to be in the centre. If you like them more cake-like in the middle then bake them for 45-50 minutes. Make sure you still check on them regularly.
- I’ve heard these work fine with a gluten-free flour as well.
- Brownies will keep well in an airtight container for 3-4 days.
Recipe adapted from Saveur.com
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