Magic brownies

Magic brownies

By
From
Magic Cakes
Serves
10
Prep
25 mins
Cooking time
65 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
80g walnuts, crushed
4 eggs, separated
125g caster sugar
1 tablespoon water
125g butter
110g plain flour
30g unsweetened cocoa powder
pinch salt
500ml milk, at room temperature
50g chocolate chips

Equipment

Quantity Ingredient
20 cm square cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Toast the walnuts in the oven, on a baking tray, for about 10 minutes. Beat the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Add the flour, cocoa and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Arrange the crushed walnuts and chocolate chips in the bottom of the tin. Cover with the batter and smooth the surface with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly.
  4. Before turning it out, leave it to set in the fridge for at least 2 hours. Turn out the cake then cut into small squares.

Chef’s tip

  • Serve with Chantilly cream, melted chocolate and a few crushed walnuts.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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