I only got a small taste of this brownie. My husband was terirorial and guarded it with eagle eyes. He loved it and would not share.
I let him win 🙂
I’m more the type that love the taste of darker and bitter chocolate and you can substitute the light chocolate and use the chocolate you prefer.
I recommend if you want to use milk chocolate, use the one that is ment for baking. Pure milk chocolate will not be a good choice in taste, because it contains too small amounts of cocoa.
- 100 grams butter
- 225 grams light chocolate
- 150 grams sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 40 grams flour
- 100 grams walnuts
- 100 grams chocolate chip (white and dark sjokoldae)
This brownie is made without using a standin mixer.
Melt the butter in a saucepan on low heat.
Add the chocolate and let it melt with the butter.
Add the sugar and let it disolve in the hot butter/chocolate mix for a few minutes. Remember to stir constantly. Remove from the heat and let it cool for a few minutes.
Stir in the eggs, one at a time.
Add the flour and stir energetically for 1 minute, until the batter loses it`s graininess, becomes glossy and smooth, and pulls away a bit from the sides of the bowl.
Measure up the chocolate chip, or chop a little block of chocolate into smaller pieces with a knife.
I coarsely chop the walnuts .
Mix chocolate and nuts in to the batter.
Line a 8″ x 8″ square cake pan with baking paper and divide the batter evenly.
Bake in the lower section of the oven at 350 F for 30 minutes.
The brownies are pretty soft and giggely when it is done, so let it rest in the cake pan for 30 minutes before transfering it to a wire rack to cool. You do not have to remove the baking paper.
sweet 2 share