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
Method
Preheat the oven to 180°C. Line your approximately 33 x 23 x 5 1/2cm or 12X9X2inch cake pan with foil or baking paper. Melt the butter and chocolate together in a large heavy based saucepan.
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 brownie pan.
Bake for about 25- 30 minutes.
When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
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