Triple Chocolate Brownie with Walnut: Best Brownie Recipe

Sometimes I’m called by my secret pet name, ‘Toru’ which actually came from tortoise :( Though I hate this pet name but actually there is no guilt to accept that it really reflects my characteristic. (You can see I’m posting this after exact two long weeks of Christmas.)

Yes, two weeks before it was the Christmas and the Holiday season started but I’m such a lazy bum that I unpacked and cleaned up my baking trays just before 2-3 days of Christmas. As on testing mode I already made Classic English Tutti-Frutti Cake or Indian Palm Cake and Classic Peanut Butter Cookies I was feeling so void about what to present on the Christ Eve. I definitely wasn’t in a mood of baking another Palm Cake. I wanted some chocolaty affair, something sinful. What else can be so perfect other than a brownie to win the hearts!!! I turned it to ‘Death by Chocolates’ by making it Triple Chocolate Brownie with Walnut. This is the best brownie recipe I ever tried.

Brownie is a balanced preparation of cookie and cake. It has adapted qualities from both. Brownie has a paper thin crisp cookie like texture on the surface and moist rich fudgy texture in the middle. It is the best known dessert which is served warm or sizzling with ice-cream and chocolate sauce. Sometimes warm brownies complement tea or coffee too.

Ingredients:

All-purpose flour: 90g or ¾ cup

Caster sugar: 270g or 2 ¼ cup (See Tips)

Cocoa powder: 40g or ¼ cup

Dark chocolate: 180 or 1½ cup (See Tips)

Salted butter: 180g or 1½ cup (See Tips)

Eggs: 3, large or 4 medium

Walnut: ¾ cup (See Tips)

Milk chocolate: 50g (optional)

White chocolate: 50g (optional)

Preparation:

Chop all three types of chocolates and butter into small cubes separately and keep them in separate bowls. (See Tips)

Take the bowl of dark chocolates. Mix butter cubes and microwave on High (900W) for 1 min. At a first glance chocolates will seem hard but try to blend with a fork and within few seconds it will blend like cream. (See Tips)

Keep aside the butter chocolate mixture to cool down.

Sift the cocoa powder in a large bowl.

Sift the flour in the same bowl.

Mix the cocoa powder and flour together and re-sift.

Chop the walnuts and keep aside in a bowl.

Crack the eggs in a large mixing bowl. Whisk them with an electric beater on medium speed for 2-3 mins or until it is fluffy.

Pour the sugar in it and keep mixing for another 3-5 mins. or the mixture will become pale yellow and smooth buttery in texture. This will also increase the volume to almost double of its original.

Now run a quick test to check the consistency of the batter. If the batter leaves a trail on the bottom of the bowl for 1-2 secs your batter is ready for the next level; If not run the beater for another 1-2 mins and do the test again.

If the chocolate butter mixture is at room temperature pour the mixture to the egg sugar mixture.

Gently fold them together with a spatula.

To mix them together do follow the procedure of in-out. Dig in the spatula to the bottom from one side of the bowl and pull it out from the exact opposite direction and re-dig in the middle and so on. It is almost like a zig-zag composition or brushing the figure ‘8’. Move the bowl side wise in between so that all the mixture gets folded completely. (See Tips)

Place the sieve on the top of the mixing bowl and resift the cocoa flour mixture. By shaking the sieve one way to other cover the surface of the egg chocolate mixture completely.

Gently start folding with the same procedure of brushing the figure ‘8’ like before. In the beginning it will seem dusty and tight. But continue with patience and within few seconds it will ease out and spatula will be moving smoothly. Just stop folding there at this point. (See Tips)

Preheat the oven to 180⁰C. Prepare the baking tin with parchment paper or grease the pan with few drops of butter the flour. Shake off the pan to remove excess flour.

Fold the chopped walnut and chopped milk chocolate and white chocolate in the batter with a very light hand. Just make sure walnut pieces get distributed all over the batter. Avoid over folding.

Pour the mixture into the baking pan. spread the mixture with the spatula evenly throughout the pan. Shake off the pan few times to remove air bubbles from the mixture, if there is any.

Bake it for 30 mins. After 30 mins remove the pan from oven and shake a bit. If it feels still sloggy in the middle put it back in the oven for another 10-15 mins depending on how much sloggy it is. (See Tips)

Leave the pan inside the oven for 15 mins. and then only remove and keep on a wire rack to cool completely.

Slice the brownie and serve warm.

Tips

1.  I used about 1½ cups of sugar as I used regular milk chocolate instead of dark chocolate and that produced enough sweetness for me.

2.  I chose regular milk chocolate as I found dark chocolate wasn't handy at that time.

3.  If you are using unsalted butter, add 1 tsp of salt in the list.

4.  Increase or decrease the amount of nut according to your like/dislike.

5.  If you are not using milk and white chocolate do only with dark chocolate.

6.  Don’t overcook the chocolate. It will not only spoil the texture but also will ruin the taste of the overall preparation.

7.  Don’t over mix the mixture. It will ruin the aeration process you just did before.

8.  Again over mixing will cause the stiffness in the texture of the brownie.

9.  Don’t expect the brownie to be all dried up completely. It will be a disaster. A good Brownies should be dense, rich and moist not at all dried and crumbled. If the sides are nicely brown and done but the middle of the mixture sticks to the skewer a bit but not all liquid then it is done.