I know what you’re thinking. Does the world need another brownie recipe? Well let me know your answer after you’ve baked a batch of these triple dark chocolate mudslide brownies.
Starring melted chocolate, pure cocoa powder and chocolate chips – with the gentle crunch of toasted walnuts – these brownies are seriously chocolatey to say the least. Thick and chunky, they’re as rich as you could wish for and brandished with a craveably-crinkled crust too!
The order in which the steps are listed below hold the secret to getting the texture right, making the difference between a simply-good brownie and an OMG-worthy one. Having conducted extensive research on the subject (I’m thorough like that), it was sage advice from pastry chef extraordinaire Smriti Mehra (of Parfait), which led me to treat the eggs and sugar separately.
Turns out, if you whip the eggs first, slowly adding the sugar and continuing to beat long and hard enough, you’ll add a lofty lift to the brownies, which emerge from the oven sheathed with shiny crinkly (almost ridged) tops just begging to be papped for the ‘gram or Pinterest.
While there aren’t very many steps in this one-bowl recipe, care is key. Keep a watchful eye on the timer too, as you want to remove the brownies when a toothpick or knife plunged in the centre will emerge just a bit moist, with a few fudgy crumbs attached. Speaking woefully from experience, it’s all too easy to over-bake these brownies, losing the gooeyness if you do.
Lastly, let the brownies cool down completely before slicing them (generously). While the recipe calls for you to be gentle when folding in the melted chocolate and dry ingredients, you can be as savage as you like when tearing into these!
- 1/2 cup unsalted butter *
- 1/2 cup + 1 tbsp chopped dark chocolate (you can also use chocolate chips)
- 3/4 cup caster sugar (if you prefer your brownies sweeter, you can increase the sugar, see notes below) **
- 2 large eggs
- 1/3 cup natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/2 cup walnuts, chopped and toasted until fragrant
- 1/2 cup chocolate chips
* If you are using salted butter, simply omit adding salt separately.
** While these brownies are rich, they are not very sweet. If you prefer your brownies on the sweeter side, you can increase the caster sugar by 2 – 4 tbsp.
- Preheat oven to 175°C and prep an 8 inch square pan by greasing and lining it with parchment paper. Leave an overhang of the parchment paper on two opposite sides so you can easily lift out the brownies in a “sling”
- Create a double boil to melt the chocolate and butter: heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the chopped chocolate and butter, stirring regularly until melted and smooth. Remove the bowl from heat and give it a good stir to make sure that this mixture is evenly melted and completely smooth. Set aside to cool.
- Beat the eggs (preferably using a hand or electric mixer) until they start to froth. Then, slowly add the sugar (over the span of 30 seconds to 1 minute or so) whilst continuing to beat the eggs with the mixer. Continue beating until this wet mixture has an almost creamy consistency. Mix in the vanilla.
- Check the melted butter and chocolate mixture to make sure that it’s now lukewarm (not hot) before gently folding it into the eggs and sugar mixture.
- Now sift in the flour, cocoa powder and salt (this is to ensure that no lumps remain), gently folding in these dry ingredients into your wet mixture until just combined.
- Gently fold in the chocolate chips and toasted walnuts too. Be careful not to overmix.
- Pour that gloriously-glossy batter into the pan, smoothening out the surface with an offset spatula. Press a few more chocolate chips onto the top for added flair and pop the pan in the oven to bake for 18 – 20 minutes or so. Keep a close eye on the timing, making sure to remove the brownies when the centre is just about set to touch. A toothpick inserted in the middle will come out moist, with a few fudgy crumbs attached. Remember that the brownies will continue baking when out of the oven, so it’s always better to under-bake in the oven than over-bake if you don’t want dry brownies.
- Let the pan cool on a wire rack for 5 – 10 minutes before removing the parchment paper with the sling. Let the brownies completely cool down on a flat surface before slicing with a sharp (serrated) knife. Enjoy.
I know what you’re going to ask and sadly, the answer is no. You can’t make this particular recipe without eggs. As highlighted above, whipped eggs are what give structure and shape to these thick and chunky brownies. If you’re looking to bake an eggless batch, try the recipes below instead:
We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.
Still hungry? Get the latest reviews, recipes & recommendations, delivered straight to your inbox: