The difference between a brownie and a cake is one thing: the baking time. The middle of a brownie should stay dense and slightly underdone. Bake until a knife comes out clean and you have made a chocolate cake. Moist crumbs are the sign to look for.
Ingredients
For the dough
Method
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Melt the chocolate
Melt the chocolate and butter over a bain-marie and let it cool a little.
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Beat the eggs
Beat the eggs and sugar for 4 minutes.
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Combine
Add the melted chocolate to the egg mixture and stir.
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Add the dry ingredients
Sift in the flour, cocoa and salt and fold with a spatula. Do not over-mix.
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Add the walnuts
Stir in the walnuts and pour into a lined square tin.
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Bake
Bake at 175 degrees for 25 minutes. A knife into the centre should come out with MOIST CRUMBS, not clean.
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Cool
Leave in the tin for 15 minutes and cut into squares.
Tips
- Do not bake until the knife comes out clean; at that point it is a cake, not a brownie.
- Do not over-mix the batter, as developing the gluten tightens the texture.
- It firms up as it cools; looking very soft while hot is normal.
Nutrition
Values are per serving and approximate.