Categories: April

Ingredients

• 375g soft unsalted butter
• 375g best-quality dark chocolate
• 6 large eggs
• 1 tbsp vanilla extract
• 500g caster sugar
• 225g plain flour
• 1 tsp salt
• 300g chopped walnuts

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line your brownie pan measuring approximately 33 × 23 × 5.5cm with foil, parchment or Bake-O-Glide.

2. Melt the butter and chocolate together in a large, heavy-based pan, then remove from the heat. In a bowl or large wide-mouthed measuring jug, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt.

3. When the chocolate mixture has melted, let it cool a bit before beating in the egg and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.

4. Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert. Keep checking: the difference between gungy brownies and dry brownies is only a few minutes – remember that they will continue to cook as they cool.

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