‘Tis the season for celebration! Day before yesterday was Ahmedabad’s 607th birthday. Today is my sister’s birthday. And we’ll all be splashing colours on each other celebrating Holi the day after tomorrow.

So, what better way to have the time of our lives than eat something deliciously gooey and chocolatey? This recipe of Classic Chocolate Brownies is just that….loaded with delicious chocolate. And of course, how can you not add walnuts, when you make classic chocolate brownies?

This recipe is taken from The Cookie and Biscuit Bible by Catherine Atkinson with recipes by Joanna Farrow and Valerie Barrett. The book is an excellent resource for brownies, biscuits, bars….the works. It has over 400 recipes and more than a 1000 photographs. I’ve tried many of the recipes in here, they’re very reliable.

The recipe below is my go to recipe every time my family and me want a chocolate fix. So here it is.

Classic Chocolate Brownies

Makes 24


225 gms/8oz dark (semisweet) chocolate

225 gms/8oz/ 1 cup butter diced

3 eggs

225 gms/8 oz/generous 1 cup caster (superfine) sugar

30 ml/2 tablespoons strong black coffee

75 gms/3oz/2/3 cup self raising flour

pinch of salt

150 gms/5oz/1 1/4 cups chopped walnuts

5 ml/1 teaspoon vanilla essence


1 Preheat the oven to 180 degrees C/ 375 degrees F/ Gas 5. Grease and line a 18 x 28 cm/ 7 x 11 in tin (pan). Break the chocolate into squares and place in a heatproof bowl with the butter.

2 Set the bowl over a pan of barely simmering water and leave for 5 to 10 minutes, stirring ocassionally until the mixture is melted and smooth. Remove the bowl from the pan and then leave the chocolate mixture to cool for 5 minutes.

3 In a large bowl, beat the eggs, sugar and coffee, until smooth, then gradually beat in the cooled chocolate mixture.

4 Sift the flour and salt over the mixture, then fold in together with the walnuts and vanilla essence.

5 Spoon the mixture into the prepared tin and bake for about 35 minutes, or until just firm to the touch in the centre. ( Don’t bake it for any longer than this as the mixture will be soft under the crust, but will firm up as it cools. Over cooking gives it a dry result).

6 Leave the brownies to cool in the tin, then turn onto a board, and cut into squares using a serrated knife and a gentle sawing action.


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