180g butter
180g caster sugar
110g plain flour
110g walnuts
3 large eggs
1tsp vanilla essence
My way :
- Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter. Line with a square of baking parchment.
- Turn on the oven, and set it to 160 degrees Celsius.
- Fill the saucepan with a little water, and sit a heat proof bowl on top.
- Cut the butter up into small pieces. Place them in the bowl and add the chocolate.
- Put the saucepan over a low heat. The chocolate and butter will gently melt over about 10 minutes.
- When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.
- Put the 3 eggs, 180 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together.
- Fold in the cooled chocolate mixture.
- Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 110g chopped walnuts, again using the cutting and folding action.
- Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. Check after 20 minutes. The chocolate brownies should still be soft but not springy.
- Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.
- The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case.
- Don't be tempted to stir the mix chocolate and butter. This will solidify the chocolate, and you won't be able to melt it again after that.
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