Recipe: Chocolate Chunk Brownies
This post contains affiliate links. We may earn a commission at no extra cost to you. More Info Here
A springform pan or brownie pan is great for this - I used a metal springform pan as we’re limited on kitchen space so most of my culinary tools have to serve double duty! I was surprised how good these came out!!! Instead of buying a separate sifter (which I also hate cleaning) I use a sieve and spoon to ‘sift’ the flour through and it worked great!
Dish Type : Dessert | Serves 8
Ingredients:
1-1/2 cups sugar
3/4 cups All Purpose Flour
2/3 cups cacao, sifted
1/2 cup powdered sugar, sifted
1/2 cup dark chocolate, chopped roughly
3/4 tsp salt
1/2 tsp cinnamon
2 eggs, beaten
1/2 cup sunflower or coconut oil
2 Tbsp water
1/2 tsp vanilla extract
1/2 cup walnuts (halves, whole or chopped)
Directions:
Preheat oven to 325ºF / 163ºC
Line a brownie pan or 8” springform pan with parchment paper (tip - crumple the parchment up in your hands and then unfold - it will be super pliable and easy to line pans!). Lightly oil parchment.
Whisk dry ingredients in bowl. Add walnuts here if you’d like!
Whisk wet ingredients in large bowl, add dry ingredients to the wet slowly (this is better than wet to dry)!
Spread thick batter in pan and top with walnuts
Bake 40-48 minutes or until toothpick inserted in center comes out clean!
Notes:
Our oven cooks at a mysterious temperature and we haven’t found an oven thermometer yet. I baked them part way then found it was cooking too slow and cranked the heat up which forced the sugars to caramelize around the edges - a fantastic outcome! I’m exceedingly comfortable toying with temperature on my oven, but if you’re not - I wouldn’t recommend it! :)
