Chapter I
The Recipe
- Butter and dark chocolate are melted gently together over a double boiler until glossy.
- Condensed milk is whisked into the warm chocolate-butter mix.
- Sifted maida, cocoa, and baking powder are folded in just to combine — do not overwork.
- Walnut pieces are folded through the batter; the mix is poured into a lined square tin.
- Peanut butter is warmed slightly, then drizzled on top and swirled with a skewer for the marble.
- Baked at a moderate temperature until the edges set but the centre stays just-soft — a fudgy brownie is an under-baked one.
Chapter II
Provenance
- Refined wheat flour (maida), small proportion
- Dark chocolate (72%), melted
- Butter
- Condensed milk (milkmaid)
- Cocoa powder
- Baking powder
- Walnuts, generously folded through
- A peanut-butter swirl on top
Chapter III
Why it tastes familiar
- Real chocolate (72% cocoa), not compound — the snap and shine come from cocoa butter
- Real butter, not bakery shortening
- Walnuts add omega-3s, magnesium, and a small protein lift
- Best stored at room temperature; warms up beautifully for 8 seconds in the microwave
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Chocolate is melted in dedicated bowls; walnuts are inspected and de-shelled by hand. Tins are lined fresh per batch; brownies are cut only on the day of dispatch.