Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from goo.gl/Ta4oAX.
Published October 7th 2012
A Tasty Treat
Walnuts and chocolate go together like two peas in a pod - or in this case a brownie - and complement one another excellently. I'll be the first to admit that I do not actually like walnuts that much, but when put in a cake, their bitterness melts away, leaving you with a fabulous flavour.
[ADVERT]When I first made these brownies I thought they were too sweet, so cut the sugar down by half and I enjoyed them a lot more. My parents, on the other hand liked them just as much the first time, so I guess it is a matter of preference. If you have a strong sweet tooth, use a hundred grams of sugar and butter (although I personally think this ruins the flavour of the chocolate), but if you're looking for a rich chocolatey experience, then use 50 grams like is in the recipe below.
Kcal/serving: 117 (based on the brands I used) Cooking Time: 30 min Temperature: 180 ༠C/160 ༠C fan/350 ༠F/4 Gas
100g self-raising white flour 50g soya butter 100g 70% dark chocolate
50g soft dark brown sugar 50g walnuts, chopped 2 eggs
1. Melt the chocolate over a double boiler, then stir in the butter until it has integrated completely.
2. Mix together the flour and sugar, then fold in the chocolate mixture.
3. Beat in the eggs with walnuts and water.
4. Grease a bake tray and place grease proof baking parchment or tin foil.
5. Bake in a preheated oven.
6. Allow to cool, then cut into 16 slices.
Chocolate brownies were invented in 1893 in Chicago by a chef at Palmer House Hotel. He made them for Bertha Palmer, a philanthropic business woman, who asked for a cake fit for ladies attending the world fair. She wanted it to be smaller than a traditional cake, and something that could be easily eaten as part of a boxed lunch.