Makes
12
Ingredients
- 140g unsalted butter
- 200g dark chocolate
- 200g light muscovado sugar*
- 2 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 85g plain flour
- 75g walnuts, lightly toasted, chopped
- Sifted cocoa powder, to dust
Method
- Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
- Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.
Notes & tips
- * From gourmet food stores. Substitute with brown sugar.
- Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.
Source
delicious.Recipe by Chrissy Freer
