Chewy Walnut Brownie

A rich, moist and chocolatey dessert mixed with walnuts that is perfect for a chocolate lover. The texture of the brownie is like a cross between cake and cookie. This shiny and cracked top of the brownie shows that you baked it just right. You can achieve the chewiness by letting the brownie cool completely before slicing. A fool proof dessert that will be hit for sure. Here goes the recipe,

Ingredients:

1 3/4 cups All Purpose flour

2 cups granulated White Sugar

1 cup Walnuts

1/3 cup Dutch-processed Cocoa

2 oz 60% Ghiradelli Bittersweet Chocolate (finely chopped)

1 1/2 tsp Instant Espresso

4 tbsp Unsalted Butter (melted)

1/2 cup + 2 tbsp Vegetable/Canola Oil

2 large Whole Eggs

2 large Egg yolks

1/2 cup + 2 tbsp Boiling water

2 tsp Vanilla Extract

3/4 tsp Salt

How to:

• Spread the walnuts in a sheet pan and roast'em for 6-8 mins in a 350 degree oven. Let it cool, chop and keep aside.

• Place oven rack to the lowest position and preheat oven to 350 degrees. 
• Fit aluminum foil into a 13 x 9-inch glass baking pan by pushing it into the corners and up sides if the pan, allowing excess foil to hang on the sides.
• Sift together the flour and salt and keep aside.
• In a large bowl with boiling water, whisk the cocoa powder and espresso until smooth.

• Add the unsweetened chocolate and whisk until its completely melted. 

• Whisk in butter and oil, followed by eggs, egg yolks and vanilla until smooth.

• Whisk in sugar until fully incorporated. 

•  Mix the flour and salt with a rubber spatula until well combined and fold in the chopped walnuts.

• Scrape the batter into the foiled baking dish and bake for 30-32 mins.

• Transfer the pan to a wire rack and cool for 10 mins, then remove it from the pan to avoid over baking.

•  Let cool for 1 hr before slicing into any desired size.

• Store in a airtight container at room temperature for up to a week.

Marble Loaf Cake

A marble cake is a cake with a streaked appearance like marble, prepared by swirling chocolate batter into vanilla batter. Every bite is so light, moist and oozing chocolate goodness, which goes perfectly with a cup of hot coffee. So go ahead and try this cake, you will not be disappointed. Thanks to Roxana for this wonderful recipe. Here goes the recipe,

Ingredients:

1 2/3 cups All purpose flour

1/4 cup unsweetened Cocoa powder

1 1/4 cup Sugar

5 Eggs, separated

1/4 cup Canola Oil

1 tsp Baking powder

1 tsp Vanilla extract

1 pinch Salt

3-4 tbsp Water

How to:

• Preheat the oven to 375 degrees. Grease a 9x5 loaf pan and keep aside.
• Separate the egg whites into stand mixer bowl and egg yolks into a small bowl.

• Sift the flour along with baking powder and keep aside.

• In a small bowl, add the cocoa powder and water, mix until smooth.

• Fit the stand mixer and beat the egg whites along with a pinch of salt at medium speed until soft peaks form.
• Slowly add the sugar and beat until stiff peaks form.

• Beat the egg yolks along with the canola oil and vanilla extract.
• Now gently fold the egg yolks mixture to the egg whites mixture.

• Once it is completely incorporated, add the flour mixture little at a time to the egg mixture making sure not to deflate the beaten egg whites.

• Then add the cocoa into the prepared batter and mix gently making swirls.

• Pour the swirled batter into the greased pan and bake for 45-50 mins.

• Cool the baked loaf cake completely on a cooling rack before slicing.

• Serve the slice drizzled with good old chocolate syrup.