It’s the third time I made brownie. It was dry in the previous two times which the cake flaked. This time I shortened the baking time from 40 to 25 minutes. It is nicely moist per texture of normal brownie. Yeah, Carmen loves brownie. Certainly she will have a piece.
110g unsalted butter 70g 85% cocoa chocolate
160g sugar 2 large eggs, lightly beaten
1/2 tsp pure vanilla extract 30g all-purpose flour, sifted
1/4 tsp salt 80g roasted walnuts, chopped
Preheat over to 160°C. Butter and flour a square baking pan.
Melt butter and chocolate over simmering water. Mix well and remove from heat.
Stir in sugar and blend well. Whisk in eggs, vanilla extract until just combined.
Fold flour into the mixture until just blended. Pour mixture into the baking tin. Sprinkle walnuts on top.
Bake for 25 minutes until a wooden pick inserted in the center comes out sticky.
Cool completely. Cut and serve.