Rich Chocolate And Walnut Brownie Cake Recipes

RICH CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 180°C.
• Grease a deep 20cm cake pan and line base and sides with baking paper.
• Combine the sugar, sifted flour, cocoa and nuts in a large bowl.Add the chopped chocolate and mix.
• Make a well in centre.
• Combine the butter, vanilla and eggs and pour onto dry ingredients.
• Stir until moistened and mixed well.
• Pour into prepared pan and smooth the surface.
• Bake for 45-50 minutes or until a skewer inserted into centre comes out nearly clean.
• Cool in pan for 5-10 minutes before cooling on wire rack.
• Slice and dust with icing sugar.

WARM CHOCOLATE BROWNIE CAKE WITH WALNUTS AND CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin.
• In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.
• Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.

CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat the oven to 350°F. Grease a 9x9" baking pan with baking spray and line with parchment paper, leaving an overhang over the sides to allow for easy removal of the brownies.
• In a large bowl, whisk together melted butter, eggs, vanilla extract, and sea salt until smooth.
• Add in sugars and mix well.
• Sift cocoa powder and flour into the bowl and fold with rubber spatula until well combined.
• Fold in chopped chocolate and walnuts.
• Add batter to prepared pan and smooth to the edges.
• Bake for 25-30 minutes or until center is set. (see note)
• Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.

RICH CHOCOLATE AND WALNUT BROWNIE CAKE

Steps:

• Roast the walnuts in an oven set at 180°C for 10 minutes or until lightly toasted and skins have begun to crack.
• Allow the walnuts to cool then coarsely chop and set aside.
• Melt the butter and dark chocolate in a microwave container and stir until smooth . Allow mixture to cool slightly then transfer to a large bowl.
• Add the brown sugar and white sugar to the chocolate mixture and stir.
• Add the eggs and vanilla extract to the bowl and stir.
• Stir in the flour, salt, walnuts and chocolate chips. Mixture should be quite thick.
• Grease and line a 20cm round cake tin, pour in cake mixture and then smooth the surface.
• Bake in a fan-forced oven at 180°C for between 1 hour to 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean.
• Allow cake to cool in the tin before turning out onto a wire rack to cool completely.
• Serve dusted with icing sugar.