♡



♡

Category: Desserts

  • Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    Ultimate Rich Chocolate Fudge Brownies with Walnuts

    FemkeFemke
    Chocolate fudge brownies use cocoa, melted butter and eggs for a dense, moist crumb. A short bake keeps the centre soft while the top sets with the classic thin brownie crust.
    No ratings yet
    Pin Save
    Servings
    Servings 24 people

    Ingredients
     

    • 300 g caster sugar
    • 225 g butter
    • 65 g baking cocoa
    • 4 eggs
    • 1 tsp vanilla extract
    • 190 g plain flour
    • ½ tsp salt
    • 120 g chopped walnuts
    Add to Shopping List

    Instructions

    • Heat the oven to 180°C and line a rectangular baking tin with parchment.
    • Melt the butter, then whisk in the sugar and cocoa until smooth.
      300 g caster sugar, 225 g butter, 65 g baking cocoa
    • Beat in the eggs and vanilla. Fold in the flour and salt just until combined.
      4 eggs, 1 tsp vanilla extract, 190 g plain flour, 1/2 tsp salt
    • Fold in the walnuts, spread the batter in the tin and bake until the centre is just set. Cool fully before slicing.
      120 g chopped walnuts
    Start Cooking

    Chef's notes

    • Do not overmix after adding the flour or the brownies will turn cakey.
    • The centre should still look slightly soft when removed from the oven.
    • Cool completely before cutting for clean squares.
    • Walnuts can be replaced with pecans or omitted.
    • Store in an airtight tin for up to 4 days.
    Drink pairing
    Serve rich brownies with drinks that balance chocolate depth with bitterness, acidity or gentle sweetness.

    Alcoholic

    • Ruby port
    • Stout
    • Pedro Ximénez sherry

    Non alcoholic

    • Espresso tonic
    • Cold milk
    • Black cherry soda
    Nutrition per serving
    Calories: 146kcal (7%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 6g (38%) | Cholesterol: 47mg (16%) | Sodium: 121mg (5%) | Potassium: 84mg (2%) | Fiber: 2g (8%) | Sugar: 0.3g | Vitamin A: 275IU (6%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 0.1mg | Vitamin D: 0.1µg (1%) | Vitamin E: 0.3mg (2%) | Vitamin K: 1µg (1%) | Folate: 24µg (6%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Traditional Dutch Kruidnoten with Warm Speculaas Spices

    Casper @Applause for the ChefCasper @Applause for the Chef
    Classic Dutch kruidnoten are small spiced biscuits with a crisp bite and warm speculaas flavour. A short chill helps the dough firm up, making the biscuits easy to shape and bake evenly.
    No ratings yet
    Pin Save
    Servings
    Servings 100 mini biscuits

    Ingredients
     

    Add to Shopping List

    Instructions

    • Cut the softened butter into small cubes.
      80 g unsalted butter
    • Combine the flour, butter, sugar, milk and speculaas spice in a bowl and knead to a smooth dough.
      200 g self-raising flour, 80 g unsalted butter, 120 g light brown soft sugar, 60 ml milk, 3 tsp speculaas spice mix, 1 pinch salt
    • Wrap the dough and chill for 30 minutes.
    • Heat the oven to 180°C, conventional upper and lower heat and line two baking trays with baking paper.
    • Roll the dough into small balls, place them on the trays and press each one slightly flat.
    • Bake for 15–20 minutes until cooked through and lightly crisp. Cool completely before serving.
    Start Cooking

    Chef's notes

    Leave enough space between the dough balls as they spread slightly. Store in an airtight tin for 2–3 weeks.
    Drink pairing
    Warm spice and brown sugar pair well with creamy, roasted or gently spiced drinks.

    Alcoholic

    A small glass of tawny port or spiced rum hot toddy works well with the caramel and baking spice notes.

    Non alcoholic

    Hot chocolate with a pinch of cinnamon matches the speculaas spices and softens the biscuit crunch.
    Nutrition per serving
    Serving: 5g | Calories: 18kcal (1%) | Carbohydrates: 3g (1%) | Protein: 0.3g (1%) | Fat: 1g (2%) | Saturated Fat: 0.4g (3%) | Cholesterol: 2mg (1%) | Sodium: 1mg | Potassium: 3mg | Fiber: 0.05g | Sugar: 1g (1%) | Vitamin A: 21IU | Vitamin B12: 0.005µg | Vitamin D: 0.02µg | Vitamin E: 0.03mg | Vitamin K: 0.1µg | Folate: 1µg

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.