Chocolate Brownies with Australian Mushrooms and Walnuts
Yields12 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins
Ingredients:
200gDark Chocolate
150gunsalted butter
250gsugar
3large eggs
150gall-purpose flour (For gluten-free version, use gluten-free flour
30gcocoa powder
200gAuatralian Mushrooms, finely chopped
10gmushroom powder (optional)
100gwalnuts, chopped (optional)
1tspvanilla extract
½tbspsalt
For the Cocoa Icing:
100gicing sugar
30gcocoa powder
3tbspmilk
Directions
1
Preheat your oven to 180°C for a regular oven or 160°C for a fan-forced oven
2
Grease and line a 9x9-inch square baking pan with parchment paper.
3
In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in the microwave. Stir until smooth.
4
In a large mixing bowl, whisk together sugar and eggs until well combined. Add the melted chocolate-butter mixture and mix well. Stir in the vanilla extract.
5
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6
In a medium heat pan melt 20 g of extra butter and sauté mushrooms and walnuts together for 2 minutes or until brown.
7
Fold in the finely chopped Australian mushrooms and chopped walnuts (if using).
8
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
9
In a small bowl, whisk together the icing sugar, cocoa powder, and enough milk to achieve a smooth, pourable consistency.
10
Allow the brownies to cool completely in the pan before drizzling the cocoa icing over the top.
11
Once the icing has set, lift the brownies out of the pan using the parchment paper, slice into squares, and serve.
Enjoy your delicious chocolate brownies with the unique addition of Australian mushrooms and the optional crunch of walnuts!
Ingredients
Ingredients:
200gDark Chocolate
150gunsalted butter
250gsugar
3large eggs
150gall-purpose flour (For gluten-free version, use gluten-free flour
30gcocoa powder
200gAuatralian Mushrooms, finely chopped
10gmushroom powder (optional)
100gwalnuts, chopped (optional)
1tspvanilla extract
½tbspsalt
For the Cocoa Icing:
100gicing sugar
30gcocoa powder
3tbspmilk
Directions
Directions
1
Preheat your oven to 180°C for a regular oven or 160°C for a fan-forced oven
2
Grease and line a 9x9-inch square baking pan with parchment paper.
3
In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in the microwave. Stir until smooth.
4
In a large mixing bowl, whisk together sugar and eggs until well combined. Add the melted chocolate-butter mixture and mix well. Stir in the vanilla extract.
5
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6
In a medium heat pan melt 20 g of extra butter and sauté mushrooms and walnuts together for 2 minutes or until brown.
7
Fold in the finely chopped Australian mushrooms and chopped walnuts (if using).
8
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
9
In a small bowl, whisk together the icing sugar, cocoa powder, and enough milk to achieve a smooth, pourable consistency.
10
Allow the brownies to cool completely in the pan before drizzling the cocoa icing over the top.
11
Once the icing has set, lift the brownies out of the pan using the parchment paper, slice into squares, and serve.
Enjoy your delicious chocolate brownies with the unique addition of Australian mushrooms and the optional crunch of walnuts!
Notes
Chocolate Brownies with Australian Mushrooms and Walnuts
