- 375g soft unsalted butter
- 375g best quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500g caster sugar
- 225g plain flour
- 1 teaspoon salt
- 300g chopped walnuts
- Preheat the oven to gas mark 4.
- Line a 33 x 23 x 5½cm brownie tin (or roasting tin - that's what I used) with foil or baking paper.
- Melt the butter and chocolate together in a large heavy based saucepan. Don't let the water touch the pan otherwise the chocolate will become bitter.
- In a bowl beat the eggs with the sugar and vanilla.
- Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
- Beat to combine and then scrape out of the saucepan into the lined tin.
- Bake for about 25 minutes.
- When it's ready, the top should be dried to a pale brown speckle, but the middle should still be dark and dense and gooey.
- Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
- They are ready when you insert a skewer and it comes out relatively clean. It doesn't have to be totally clean as you want the brownies to remain soft in the middle.
Recipe by Doe's Kitchen at http://doeskitchen.com/chocolate-brownies/