With my current work, I’m usually off on Thursday. That means I get to bake or make desserts. Today, I decided to try a brownies recipe from The Bailiwick Academy. As brownies are considered entry-level baking, I imagine it will work out fine. Looking at the recipe, I noticed that it would be too sweet for my guinea pigs. I tweaked the measurement and the ingredients and came out with this delectable walnut fudge brownies which passed my guinea pigs sweet tooth.
Verdict: After 25 minutes in the oven, the top part got burnt while the inside was still a bit soft and gooey. I added 10 minutes baking time at 325F. I’m not sure if the temperature in my smaller oven is correct or I really need to get an oven thermometer to check temp. It’s not the first time I baked there where the outside got burnt and the inside is not yet cook. In any case, it still taste yummy and it is best serve warm with a scoop of vanilla ice cream for Brownie ala mode.
Walnut Fudge Brownies
- 200g unsalted butter, melted
- 190g brown sugar
- 190g white sugar
- 70g Hershey’s dark cocoa powder
- 30g Hershey’s cocoa powder
- 4 medium sized eggs
- 130g all purpose flour
- 3g baking powder
- 200g walnuts
- Maldon sea salt flakes (optional)
- Preheat oven at 350F. Line a 9×13 pan with parchment paper.
- In a mixing bowl, pour the butter, sugar and cocoa powder. Mix until well-combined.
- Add the egg one at a time. Mix until combined.
- In a smaller bowl, pour the flour and baking powder. Whisk till baking powder is evenly distributed.
- Pour the flour mixture into the butter mixture. Mix until combined.
- Fold into the mixture 100g of chopped walnut.
- Pour the mixture in the prepared pan. Sprinkle remaining walnuts on top. (Note: I added sea salt flakes on top to enhance cocoa flavor and balance sweetness).
- Bake in the oven for 25 minutes.