Makes 16 or 1 Tray
225g dark chocolate
115g butter, cubed (at room temperature)
250g caster sugar
2 tsp vanilla essence
4 eggs, lightly whisked
175g plain flour
½ tsp baking powder
¼ tsp salt
115g walnuts, roughly chopped
- Preheat oven to 180°C.
- Melt the chocolate in a bain marie (bowl set over a saucepan of simmering water). Allow to cool.
- Using an electric mixer (or electric whisk), cream the butter and sugar until pale. Gently stir in the cooled chocolate, vanilla essence and eggs.
- Sieve together the flour, baking powder and salt and gently fold these into the wet mixture along with the walnuts.
- Pour the mixture into a baking tray lined with parchment paper and bake for 20 - 25 minutes, until the top is crusty. Allow to cool in the tin for 10 mins, then turn out onto a wire rack. Cut into squares and store in an airtight container for up to 3 days.
Note: You will know when the brownies are cooked, when a skewer is inserted into the centre and it comes out clean.