These walnut brownie cakes are so decadent tasting, you won’t believe that they’re lower in fat than traditional brownies. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.
Ingredients:
- All-purpose Flour – 65 grams
- Powder Sugar – 80 grams
- Curd – 185 grams
- Cocoa powder – 25 grams
- Baking powder – 1/4 teaspoon
- Melted Chocolate – 80 grams
- Chopped dark chocolate – 40 grams
- Walnuts (chopped ) – 50 grams
- Vanilla essence – 7 grams
Method:
- Preheat the oven at 180 C .
- Grease and line a 7″ square tin and keep aside.
- In a bowl. Sift together all-purpose flour, cocoa powder, baking powder, and salt.
- In another bowl add sugar, curd, and vanilla essence to melted dark chocolate and mix well.
- Fold the dry ingredients to the chocolate mixture in batches, ensure there are no lumps left.
- Add the lightly flour-coated chopped chocolate and walnuts to the batter.
- Now, pour the batter in the lined tin and bake it at 180 C for 20- 25 minutes or until a toothpick inserted at centre comes out clean.
