Time to beat the Monday Blues!


I was just flicking through the Ready Steady Bake section of The Bakealogue yesterday and couldn’t believe there was not a single recipe of brownies in there! Am I complaining about my own blog? LOL … well it is shocking considering how much I love them … anyways so today seemed like the perfect opportunity to not just bake them but also demonstrate the Brownie baking tray that caused a storm in the world of baking last year as it really was that amazing! First things first, the brownies I baked are Fudge Nut Brownies … if you’re not a fan of walnuts then you can leave that out entirely but I love the combination as it does help to balance out the sweet flavour. Now coming back to the baking tray, the only thing I’ve always hated about baking brownies is cutting them in equal pieces as it can really effect the overall presentation of the dish. But thanks to this tray, it also comes with a slicer so all you really have to do is pour the batter and insert the slicer before the brownies go into the oven, and that’s it … they come out baked in equal sizes, saving one from the headache later. It also has a wire rack to cool the brownies on before you attempt to remove the slicer. So if you do bake a lot of brownies, then I would seriously suggest you head out to the nearest baking store and purchase one. Oh, and it also has a recipe book in there with different brownie recipes. I’ve obviously just remembered this, otherwise would have baked a recipe out of that … oh well, it is only Monday, so I can be excused for the confusion! 😀 ….


Recipe for Fudge Nut Brownies:

Makes 24 brownies

All Purpose Flour: 1 and 1/3 cup
Caster Sugar: 1 and 1/2 cup
Baking Powder: 1 tsp
Cocoa Powder: 3/4 cups
Walnuts (chopped): 1/2 cup
Eggs (at room temperature): 4
Vegetable Oil: 2/3 cup
Vanilla Essence: 2 tsp

Pre-heat your oven at 180 degrees Celsius. Grease a 13 x 9 inch baking tray.
In a bowl mix together all the dry ingredients ie. All purpose flour, caster sugar, baking powder, cocoa powder, and chopped walnuts.
In another bowl add and whisk the eggs, vegetable oil and vanilla essence.
Add the wet ingredients to the dry bowl. Fold with the help of a spatula until all the ingredients are well-incorporated.
Pour the batter in to your baking tray. Add some additional chopped walnuts on top of the batter (optional).
Bake in your pre-heated oven at 180 degrees Celsius until a skewer inserted in the centre of the brownie comes out clean.

Congratulations! Your fudge nut brownies are ready to be served! 🙂

To view more sweet recipes visit the Ready Steady Bake section on The Bakealogue


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