This year, on Valentine’s Day, my classmate Rohan made his first attempt at baking brownies from scratch. Honestly, I think I’m a decent baker but for some reason my brownies were always a failure and I eventually, secretly gave up on baking them. When I first tried Rohan’s unbelievably excellent, scrumptious brownies, I was absolutely amazed and rather challenged to steal his recipe and try baking some myself. As we were sitting in class through a boring lecture, Rohan gave me his brownie recipe along with some of his expert tips.

This weekend was the beginning of spring break a.k.a lots and lots of baking till the end of spring break. To start off with, I decided to bake a batch of chocolate walnut brownies (although I was pretty nervous due to past failures) on Thursday evening after returning from school, and did so.

Result — immense satisfaction 🙂

Chocolate Walnut Brownies
Adapted from Rohan

1/2 cup (1 stick) – unsalted butter, melted
3/4 cup – caster sugar
1 tsp – vanilla extract
2 – eggs
2/3 cups – plain flour
3/4 cup – drinking chocolate (Rohan used Ghirardelli, I used Nesquick, both tasted great)
1/4 tsp – baking powder
1/4 tsp – salt
1/2 cup – walnuts

1) Whisk the butter, sugar, vanilla and eggs using a wire whisk for a minute or two.
2) Combine all the dry ingredients in a separate bowl.
3) Into the dry mix, pour the liquid mixture and gently stir until well combined.
4) Fold in 1/2 cup of chopped walnuts.
5) Pour into a generously greased 9″X 9″ baking pan and bake for 25-30 minutes in an oven preheated to 180 degree C/350 degree F. The brownies are done when the top looks slightly creased and dry and lighter in color.
6) Although warm brownies are great, let them cool completely before cutting.