Chocolate and Walnut Brownies
These squidgy, moreish brownies have a delicious deep chocolate flavour and a little bite from the addition of walnuts. They are a great way of using leftover milk, which is one of the most wasted foods.
Makes about 10 slices
Ingredients
230 millilitres milk (dairy or oat work well)
5 tablespoons oil, plus extra for greasing (coconut or vegetable work well) 200 grams dark chocolate
170 grams self-raising flour
3 heaped teaspoons cocoa powder
180 grams sugar (coconut or light brown work well)
100 grams dried fruit – perhaps cranberries sea salt
1 teaspoon vanilla paste
200 grams walnuts (or any other nut)
Method
Preheat the oven to 180 celsius. Grease a square baking tin (roughly 20 centimetre) with a little oil, then line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150 grams of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Stir in the oil, milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate and walnuts. Pour the mixture into the prepared tin, spreading it out evenly, then place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool for around 5 minutes, turn out onto a wire cooling rack.
Enjoy!
Recipe provided by Mark Breen of Seasonal Kitchen.
