- Course: Desert
- Cuisine: American
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
INGREDIENTS:
MAKES 24
Calories: 101.4 kcal | Protein: 1.6g | Carbohydrates: 11.3g | Dietary Fiber: 0.7g | Sugars: 7.4g | Fat: 6g | Saturated Fat: 2.8g | Cholesterol: 25.7mg | Vitamin A: 139.1IU | Niacin Equivalents: 0.6mg | Folate: 12mcg | Calcium: 7.9mg | Iron: 0.5mg | Magnesium: 11.3mg | Potassium: 40.3mg | Sodium: 45.6mg;
- 50g/2oz/⅓ cup walnuts
- 65g/2½oz/¼ cup caster (superfine) sugar
- 115g/4oz/1 cup plain (all-purpose) flour, sifted
- 75g/3oz/6 tablespoon cold unsalted (sweet) butter, cut into pieces
- 25g/1oz/2 tablespoon unsalted (sweet) butter
- 90ml/6 tablespoon water
- 25g/1oz/¼ cup unsweetened cocoa powder
- 90g/3½oz/½cup caster sugar
- 5ml/1 tsp vanilla extract
- Pinch of salt
- 2 eggs
- Icing (confectioners') sugar, for dusting
STEPS:
- Preheat the oven to 180°C/350°F/ Gas 4. Grease the base and sides of a 20cm/8in square baking tin (pan).
- Grind the walnuts with a few tablespoons of the sugar in a food processor, blender or coffee grinder.
- In a bowl, combine the ground walnuts, remaining sugar and flour. With your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Alternatively, process all the ingredients in a food processor until the mixture resembles coarse breadcrumbs.
- Pat the walnut mixture into the base of the prepared tin in an even layer. Bake for 25 minutes.
- Meanwhile, for the topping, melt the butter with the water. Whisk in the cocoa and sugar. Remove from the heat, stir in the vanilla and salt and let cool for 5 minutes. Whisk in the eggs until blended.
- Pour the topping over the crust when baked.
- Return to the oven and bake until set, about 20 minutes. Set the tin on a rack to cool. Cut into 6 x 2.5cm/ 2½ x 1-inch bars and dust with icing sugar. Store in the refrigerator.