Brownie Torte

Adapted from: Shauna Moon

Serves: 12

Prep time: 60 minutes
Rest time: 2-4 hours (1-2 days ideally)
Cook time: 25 minutes

Ingredients:

150 g (2/3 cup) unsalted butter

170 g (1 cup / 6 oz) semi-sweet or dark chocolate chips

75 g (1/2 cup / 2.7 oz) whole wheat flour

180 g (1 cup / 6.4 oz) all-purpose flour

312 g (1.25 cups / 11 oz) sugar

1/2 tsp salt

1 tsp baking powder

4 eggs

1 tsp vanilla extract

1/2 cup walnuts, coarsely chopped

Frosting: 

475 ml (2 cups / 1 pint) whipping cream

1/4 cup icing / powdered sugar

1 tsp vanilla extract

113 g (2/3 cup / 4 oz) mini semi-sweet or dark chocolate chips

Some things taste better as they age: wine, cheese, macarons. Funny enough, so does this brownie torte. Have it on day one: it's nice. Have it on day three or four? And you'll have thought the chocolate gods bestowed humanity one of their secrets to eternal life. The chocolate melts in the mouth and the cream has fully absorbed the sugar and vanilla. That crunch of nut + mini chocolate chip adds a well-rounded bite to the delicate brownie. 

It may look like a mud pit gone rogue in a snowstorm, but I assure you, it makes up for it in taste. 

I love this recipe because it is a fun (and extra special) take on the traditional brownie. 

Ingredients:
150 g (2/3 cup) unsalted butter

170 g (1 cup / 6 oz) semi-sweet or dark chocolate chips

75 g (1/2 cup / 2.7 oz) whole wheat flour

180 g (1 cup / 6.4 oz) all-purpose flour

312 g (1.25 cups / 11 oz) sugar

1/2 tsp salt

1 tsp baking powder

4 eggs

1 tsp vanilla extract

1/2 cup walnuts, coarsely chopped

Frosting: 

475 ml (2 cups / 1 pint) whipping cream

1/4 cup icing / powdered sugar

1 tsp vanilla extract

113 g (2/3 cup / 4 oz) mini semi-sweet or dark chocolate chips

Directions:

1. Preheat the oven to 177 C / 350 F. Line a 43x28x3 cm (17x11x1 inch) baking sheet with parchment paper. 

2. In a large bowl, combine the two flours, sugar, baking powder, and salt and set aside. 

3. In a small bowl, beat the eggs and vanilla together and set aside. 

4. In a double-broiler saucepan over medium heat, heat butter and the 170 g / 6 oz chocolate chips. Stir with a spatula until melted and well-combined.

5. Mix in the eggs to the dry ingredients. 

6. Handling the hot chocolate bowl carefully, stir the melted chocolate into the batter. Then fold in the walnuts.

6. Spread the batter evenly across the baking sheet and bake until a toothpick comes out clean (20-25 minutes). 

7. Cool the brownies for 10 minutes, then carefully invert them onto a chop board or cooling rack. Cool completely. 

8. In a large bowl, beat the whipping cream, icing / powdered sugar, and vanilla until very stiff. 

9. Gently fold in the mini chocolate chips into the frosting. Refrigerate until using. 

10. Cut the brownie into 4 equal parts, longwise. 

11. Centre a brownie piece on a serving platter and spread 3/4 cup frosting over the top. Repeat with remaining brownie layers and most of the frosting. 

12. Frost the top and sides of the cake with remaining frosting. Sprinkle the top with mini chocolate chips. 

13. Store in the fridge and for at least 2-4 hours before serving.