Apple Walnut Brownies

9 steps · 1h 15m total

1. 01

   Prepare Pan and Oven

   Preheat your oven to 160°C/320°F. Line a rectangle cake pan with parchment paper, leaving an overhang on the sides to make it easier to lift the brownies out later.
2. 02

   Melt Chocolate and Butter

   Combine the butter and chopped baking chocolate in a saucepan over low heat. Stir gently until everything is completely melted and smooth.
3. 03

   Cool Chocolate Mixture

   Remove the melted chocolate mixture from the heat and set it aside to cool down slightly.
4. 04

   Beat Eggs and Combine

   In a separate mixing bowl, combine the eggs, brown sugar, and vanilla extract. Beat them together until the mixture is light and fluffy, with a pale color.

   Gently fold in the cooled butter and chocolate mixture, stirring until everything is just well combined and no streaks remain.

5. 05

   Fold in Dry Ingredients

   Add the self-rising flour, cinnamon, chopped walnuts, and diced green apple to the batter. Mix everything gently until just combined, then pour the batter evenly into your prepared cake pan.
6. 06

   Bake and Cool Brownies

   Bake the brownies in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out with moist crumbs attached, but not wet batter. The top should look set and slightly cracked.

   Let the cake cool completely in the pan on a wire rack. For easier spreading of the ganache later, and cleaner slices, it's best to chill the cooled brownies for at least one hour.

7. 07

   Make Chocolate Ganache

   To start the chocolate ganache, bring the whipping cream to just a boil in a small saucepan over medium-high heat. As soon as you see bubbles forming around the edges, remove it from the heat and immediately add the semi-sweet chocolate pieces. Let it sit for a minute, then blend well until the chocolate has completely melted and the mixture is smooth.
8. 08

   Whisk Ganache

   Whisk the ganache until it becomes creamy and slightly thickened. It should be glossy and pourable, but not watery.
9. 09

   Spread Ganache

   Allow the ganache to cool slightly at room temperature until it's thick enough to spread easily but still pourable. Then, pour or spread it evenly over the chilled brownies.