Equipment
- 20cm square baking tin - lined and greased
Ingredients
- 100 g best quality chocolate (70% cocoa solids)
- 100 g soft brown sugar
- 50 g golden caster sugar
- 80 g all purpose flour
- 2 large eggs
- 2 tbsp pure cocoa powder
- 125 g butter
- pinch salt
- 1 tsp vanilla extract
- 30 g walnuts (optional)
Instructions
- Preheat the oven to 180°C. Line and grease a 20cm baking tin.
- Sieve the flour, salt and chocolate powder.
- Melt the chocolate and vanilla extract over a bain marie. Leave to cool.
- Beat the butter and sugar until pale and light, and then slowly whisk in eggs and the cooled chocolate.
- Stir in the sieved flour mixture and fold in the walnuts.
- Bake for about 25- 30 minutes but be sure to check it at 20 minutes, if the knife comes out with a few crumbs, remove the brownie. You want it soft in centre as it will continue to cook as it cools. Cool for 10 minutes in the tin then remove it from the baking tray and cool completely before cutting into squares and decorating.
Notes
Brownies are extremely versatile and really lend themselves to different flavours. Depending on the season or the occasion, you can exchange the walnuts for pecans, orange zest, chilli flakes or extra chocolate chunks.
This recipe is adapted from a well-thumbed edition of Delicious magazine, Eye to Eye Media Ltd. Dating back to around 2013.