Brownie Cake
A classic brownie cake recipe that can be made in either the original flavor or a marbled swirl variation.
Ingredients
unsalted butter
125g (4 oz)
cocoa powder
45g (1.5 oz)
egg
2
fine granulated sugar
250g (8 oz)
low-gluten flour
60g (2 oz)
walnuts
90g (3 oz)
Instructions
1
Step 1
Place the butter in a small heavy-bottomed saucepan and melt over low heat, then add the cocoa powder, stir until smooth, and set aside.
2
Step 2
Beat the eggs until fluffy and foamy, then slowly fold in the sugar and the chocolate mixture from Step 1. Sift the flour over the egg mixture and fold it in. Finally, fold in the walnuts.
3
Step 3
Pour the mixture into a prepared baking pan and bake in a preheated oven for 30–35 minutes, or until just baked through and springs back when touched. The best brownie texture should be slightly moist, so be careful not to overbake.
4
Step 4
Leave the baked cake to cool in the pan, then remove it and cut into squares. If desired, melt 60g (2 oz) of pure chocolate (see page 32), spread it over the cooled cake surface, and then cut into squares.
