Yet another recipe from Gateway's Pastry Chef Joe Francis. I prefer to have milk chocolate rather than dark chocolate. Jany, on the other hand, has always been a dark chocolate addict. So I always wanted to try a brownie for him. When Joe gave the recipe, I was super excited and gave it a try. The chocolate brownie is very rich and can be served as a dessert with a dollop of vanilla icecream. These brownies are very soft, moist, dense, fudgy and chocolaty. The walnuts add extra zing to the brownies. So this is for all the chocoholics out there.
The only challenge with all Brownies is how long they should be baked. This is a fudgy brownie and these brownies are done when the toothpick inserted still has a little batter clinging to it and a few moist clumps. The top of the brownie will have cracks. The brownies are over baked if the toothpick is clean. Always use cooking dark chocolate for this recipe. If you are looking for a cakey brownie, then you should bake my Eggless Walnut Brownie. I have a peanut butter banana fudge brownie recipe as well in the blog.
