Categories: December

Ingredients

• 200g butter
• 125g plain chocolate, 70% cocoa solids, broken up
• 2 medium eggs
• 210g caster sugar
• 100g plain flour
• 125g walnuts, roughly chopped
• icing sugar, for dusting

Directions

1. Line a 33 × 28cm Swiss roll tin with baking paper. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Melt the butter and chocolate in a small pan over a low heat, stirring until melted. Remove from the heat and set aside to cool.
3. In a bowl, whisk the eggs and sugar, until thick and foamy. Whisk in the chocolate, then fold in the flour and walnuts. Pour and spread in the tin and bake for 20-25 minutes. To check if the brownie is cooked, push a cocktail stick into the mixture, leave for 2 seconds, then remove – if the cocktail stick is clean and not sticky, it is cooked. Cool.
4. Dust with icing sugar and, using a sharp-bladed knife, cut into 2cm square petits fours or larger slices, and wipe the knife clean often as the mixture may stick to it.

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