Ingredients
- 200g quality dark chocolate - preferably 70% cocoa solids
- 250g unsalted butter
- 50g chopped walnuts
- 75g cocoa powder
- 65g plain flour
- 1tsp baking powder
- 360g caster sugar
- 4 large eggs (preferably free-range)
- 1 egg yolk
Method
- Pre-heat the oven to 180c (160c fan)/ 350f or gas mark 4.
- Line a 24cm square baking tin with greaseproof paper.
- Place the chocolate & butter in a heatproof boil. Place it over a pan of water & bring to the boil. Keep stirring until the chocolate & butter have melted & make sure it doesn't burn.
- Take the bowl off the pan & stir in the chopped walnuts. Put to one side.
- In a separate bowl whisk the eggs, egg yolk and half the sugar together until a light & fluffy consistency. Add half the chocolate mixture & fold in gently.
- Add the remaining chocolate mixture & mix until you have a smooth, silky consistency.
- Sift the flour, cocoa powder & baking powder into a separate bowl. Then add to your mixture along with the remaining sugar & stir well.
- Pour the mixture into your prepared tin & pop into the oven for 35 minutes. Keep an eye on it though as you want to ensure it not too dry! It should be cracked on the surface.
- Remove from the oven and leave to cool in the tin. Once cool transfer to a chopping board, cut into chunks & enjoy!
- Makes 12 large brownies or 24 smaller bites
Allergens
- This recipe contains eggs, dairy, nuts & gluten
- You can remove the nuts for a nut-free recipe or substitute them with something like granola for added crunch
- For a gluten free recipe substitute the flour & baking powder for GF alternatives