Soured cream and walnut brownies

Soured cream and walnut brownies

We held a bake sale at work to celebrate the start of the Great British Bake Off a few weeks ago (any excuse, eh?). I probably should have planned something elaborate from the show, but instead I faffed for a bit and then decided to rustle up some completely unrelated soured cream and walnut brownies at the last minute. To be fair, brownies have popped up on the show before!

The brownies are pretty simple – they’re basically chocolate and walnut brownies with a moreish frosting made from melted chocolate and soured cream.

As always, I adapted the recipe I had quite a lot to accommodate the ingredients I actually had in the cupboard. There was a worrying shortage of dark chocolate, but I had more than enough of my lovely Milka chocolate and some white chocolate to make up the difference.

Apologies for the lack of pictures and very short post, but I only just remembered to take the single photo above seconds before my hungry colleagues descended on the table! Rest assured that these are some seriously amazing brownies – definitely a treat for adults to keep hidden from sugar-starved little ones…

The recipe

Makes 16

For the brownies:

  • 55g butter
  • 115g plain chocolate, broken into pieces
  • 175g soft brown sugar
  • 2 eggs
  • 2 tbsp strong coffee, cooled (I used good quality instant, if there is such a thing)
  • 85g plain flour
  • 0.5 tsp baking powder
  • pinch of salt
  • 30g walnuts, chopped
  • 50g white chocolate, roughly chopped
  • grated white chocolate, to decorate

For the frosting:

  • 115g milk chocolate (or plain if you prefer!), broken into pieces
  • 150ml soured cream

Method:

  1. Preheat the oven to gas 4/180C. Grease and line a square 20cm brownie tin.
  2. For the brownies, melt the plain chocolate and butter in a bowl set over a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Set aside to cool.
  3. Beat the sugar and eggs together until pale and thick. Fold in the chocolate and butter mixture and the coffee, and mix well.
  4. Sift in the flour, baking powder and salt, and fold in.
  5. Fold in the walnuts and white chocolate.
  6. Pour the mixture into the tin and bake for 20-25 minutes, until set. Leave the brownies to cool in the tin.
  7. Make the frosting by melting the chocolate and beating in the soured cream until thoroughly combined.
  8. Spread the frosting over the cooled brownies and grate some white chocolate over the top to decorate.
  9. Leave to set in a cool place (half an hour in the fridge should do!) and cut into squares.

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