I have been anxiously planning my return to blogging since last November and had really thought I would start blogging in the deep, cold and wet winter but things always change and the New Year started full of commitments and others things took priority over the blog.
Time definitely flew out of my hands and it took me many months and hundreds of exchanged emails with my web designer and hosting company, until I could finally launch the blog.
I didn’t have time to translate all my old recipes from my previous blog and I also wanted to take new pictures and revisit most of them, but I have managed to write few posts and, here I am, sitting on my sofa, writing my recipes and sharing my food experience and love with you all.
The winter has gone, the spring has sprung, the blog is finally alive and I am sure I was born with a chocolate loving gene.
I have a weakness for anything with chocolate, especially dark ones. I am also a big fan of brownies. I can get very addicted and walnut brownie is by far my favourite.
In this gorgeous and delicious recipe you can replace walnuts with pecans or hazelnuts.
- 190g dark chocolate, chopped
- 125g unsalted butter (room temperature)
- 125g brown sugar
- 2 egg yolks
- 100g chopped walnuts
- 40g almond meal
- 2 egg whites
- 40g sugar
- Pre-heat oven to 170C. Grease a square tin.
- Using an electric mixer, place the butter and beat until fluffy.
- Add brown sugar and continue to beat for another 3 minutes. Add the egg yolks, chopped chocolate, chopped walnuts and almonds meal. Reserve
- In a separate bowl, beat the egg whites until stiff. Add 15g of sugar gradually and continue beating until a smooth and glossy meringue. Add the remaining sugar and beat again. Add 1/3 of the meringue to the chocolate mass and stir.
- Place the rest of the meringue and mix well. Place the mixture in a greased pan and bake for about 40 minutes or until a toothpick comes out clean.
- Remove from oven and let cool completely before cutting.