As featured in the Propa Eats Magazine in the Guardian Newspaper.

If you like your brownies rich, chocolatey and dense, then this recipe is a must try for you. I'm not a fan of plain brownies, so with these I added chocolate 2 ways, and threw in some walnuts for crunch and chocolate chips for extra gooeyness .

One of the first desserts that I started making when I was little , maybe when I was about 20 years ago or so, were brownies. My neighbor was a big family of siblings who were much older than me and they always baked something. They had given me a recipe for brownies which were more on the cakey side which everyone loved and enjoyed. At that time, the now well known dense brownie was basically non existent. As the years went by, my brother and I continued making these brownies, quite happily. I remember making them for my husband (p.s. back then he was just a friend) which he claimed to like. I’m sure if I made those exact same brownies for him now he would probably go all "Gordon Ramsay” on me... after all he is one of my biggest critic!

So let’s talk brownies. There are so many different ways of making them in order to please various taste buds. Some like them cakey (similar to what I grew up with), some like them dense. Some prefer them plain with nothing in them, whilst some like nuts or chocolate chips. Some even like them with frosting! Personally, I prefer them dense, without frosting. AND they must consist of some kind of nuts and chocolate chips. That’s just me. And if you are like me, then this recipe here is for YOU!

Oh, and did I mention that these are made using one pot? ! It just keeps getting better right?!

Ingredients:

Brownie Batter:

1 1/4 cup semisweet chocolate chips

1/2 cup butter

1 cup sugar

3 eggs

3/4 teaspoon salt

1/2 cup flour

1/4 cup cocoa powder

Stir Ins:

1/2 cup chopped walnuts

1/2 cup chocolate chips

Method:

Line an 8 x 13 pan with foil, and coat foil with cooking spray or butter. I prefer using a metal pan which allows them to bake faster. If you use a glass dish, then it will take longer to bake and you must do the toothpick test in the center.

Baker’s tip

Whenever making brownies, ALWAYS line your pan with either parchment paper, or foil. I tend to use foil most of the times because I usually have that on hand, rather than having to cut parchment paper in the right dimensions which take take. But you can use either.
This actually helps you take out your brownies from you pan to cut them into nice smooth squares. If you cut them directly in the pan, they usually start breaking up, and I know that from experience!

Cube the butter and place in a saucepan on low heat.
Add the sugar and whisk until dissolved.
Remove from the heat. Add 11/4 cup chocolate chips and stir until melted.
Add the eggs, one at a time, whisking until combined after each one.
Continue to whisk vigorously for about 5 minutes.

Add the flour, cocoa powder and salt, and whisk until combined.
Fold in the “stir ins:” walnuts and the 1/2 cup chocolate chips.
Pour into your prepared dish and you can even sprinkle some chocolate chips on top.
Bake for 20-30 minutes or until your toothpick comes out clean when testing.
Allow to cool before cutting if you can restrain yourself…lol