Chocolate Walnut Brownies

These brownies taste so delicious and indulgent, that it’s hard to believe that they are lower in fat than most other brownie recipes! To ensure a moist, nutty flavour, try not to overbake the brownies by keeping constant watch while in the oven and using a skewer to test every 10 minutes.


20 Minutes


40 Minutes




  • 250g Dark chocolate, broken into pieces
  • 180g Butter
  • ½ tsp Instant Coffee
  • ½ cup Water
  • 1½ cups White Wings Plain All-Purpose Flour
  • ½ cup Cocoa Powder
  • 1 ½ cups Sugar
  • 1 cup Walnuts, roughly chopped
  • 3 (59g) Eggs, lightly beaten

1.  Preheat oven to 180ºC conventional or 160ºC fan-forced. Grease and line a 22x22cm square slice pan with baking paper, allowing paper to overhang the edges of the pan.

2.  Melt chocolate, butter, coffee and water in a saucepan over low heat until smooth.

3.  Combine sifted flour, cocoa, sugar and walnuts in a large mixing bowl. Add chocolate mixture and eggs, then stir well. Pour mixture into prepared pan.

4.  Bake for 40 minutes. Allow to cool in a pan for 15 minutes before using the overhanging baking paper to lift out onto a wire cooling rack. Once cool cut into 20 slices. Dust with Icing sugar once cooled.

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