These chewy, but cakey brownies make a tempting snack.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 oz (60 g) unsweetened chocolate, chopped||2/3 cup all-purpose flour|
|2 tbsp butter||3/4 tsp baking powder|
|1 1/4 cups packed light brown sugar||1/4 tsp salt|
|3 large eggs||1 1/4 cups coarsely chopped walnuts|
|1 tbsp honey||1/2 cup white chocolate chips|
|1 tsp pure vanilla extract|
Preheat the oven to 350°F (175°C). Lightly butter an 8in (20cm) square cake pan and line the bottom with wax paper.
Combine the chocolate and butter in a small heatproof bowl. Place in a frying pan of barely simmering water and stir occasionally until melted. Remove the bowl from the water and cool slightly.
Whisk the brown sugar, eggs, honey, and vanilla together until combined, then gradually whisk in the melted chocolate. Sift the flour, baking powder, and salt. Stir into the chocolate mixture. Add the walnuts and white chocolate chips and stir just until mixed. Spread in the pan.
Bake for 30 minutes, until a wooden toothpick inserted in the center comes out with a moist crumb. Cool completely in the pan on a wire rack.
When cooled, invert the brownies onto a board, remove the pan and wax paper, and cut into 12 pieces.
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