These chewy, but cakey brownies make a tempting snack.
Prepare ahead: The brownies will stay fresh tightly wrapped in foil or stored in an airtight container for up to 5 days.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together, game day
Recipe Coursedessert, snack
Mealkid snack, snack
Taste and Texturechewy, chocolatey, rich, sweet
Type of Dishchocolate dessert
- 2 oz (60g) unsweetened chocolate, chopped
- 2 tbsp butter
- 1¼ cups packed light brown sugar
- 3 large eggs
- 1 tbsp honey
- 1 tsp pure vanilla extract
- 2/3 cup all purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1¼ cups coarsely chopped walnuts
- ½ cup white chocolate chips
- 8 in (20cm) square cake pan
- Wire rack
Preheat the oven to 350°F (175°C). Lightly butter an 8in (20cm) square cake pan and line the bottom with wax paper.
Combine the chocolate and butter in a small heatproof bowl. Place in a frying pan of barely simmering water and stir occasionally until melted. Remove the bowl from the water and cool slightly.
Whisk the brown sugar, eggs, honey, and vanilla together until combined, then gradually whisk in the melted chocolate. Sift the flour, baking powder, and salt. Stir into the chocolate mixture. Add the walnuts and white chocolate chips and stir just until mixed. Spread in the pan.
Bake for 30 minutes, until a wooden toothpick inserted in the center comes out with a moist crumb. Cool completely in the pan on a wire rack.
When cooled, invert the brownies onto a board, remove the pan and wax paper, and cut into 12 pieces.
2008 Dorling Kindersley