This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
Another one from the catering menu. Brownies travel well, hold at room temperature, and people always want them. These are proper brownies, dense, fudgy, with a crackly top. The walnuts are worth keeping in. Don’t over bake them. A few moist crumbs on the skewer is exactly what you want.
Ingredients
- 220 grams dark chocolate, 70% cocoa, broken into pieces
- 150 grams unsalted butter, cubed
- 250 grams white sugar
- 3 eggs
- 5 ml pure vanilla extract
- 100 grams plain flour
- 30 grams cocoa powder
- 3 grams salt
- 150 grams walnuts, roughly chopped
Directions
- Preheat your oven to 180°C. Grease and line a 20 cm square baking tin with baking paper.
- Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring occasionally. Remove from heat and cool slightly.
- Whisk the eggs and sugar together until pale and fluffy, around 3 to 4 minutes.
- Stir the chocolate mixture and vanilla into the egg mixture until combined.
- Sift in the flour, cocoa powder and salt and fold until just combined. Don’t overmix.
- Fold in the walnuts.
- Pour into the prepared tin and smooth the top.
- Bake for 25 to 30 minutes until the top is set and a skewer comes out with a few moist crumbs.
- Cool completely in the tin before lifting out and cutting into squares.