Brownies

Thanks to Andrea for her recipe! Here it is:

 

375g unsalted butter (I don’t see the point of using unsalted only to add salt separately.)

375g best quality dark chocolate (supercook dark belgian cooking chocolate works well)

6 large eggs

1 tablespoon vanilla extract

500g caster sugar

225g plain flour

1 teaspoon of salt ??!

300g chopped walnuts (I don’t like these much so use a small pack and bash them with a rolling pin to break them up as much as possible)

 

tin measuring approx 33 x23 x 5 ½cm (I always use 2 round tins 21cm diameter)

 

Preheat oven to 180c

Line baking tin, sides and base (I use springform non-stick tins, greased well but never bother lining them).

Melt butter and chocolate together in a large heavy-based pan.

In a bowl, beat eggs with sugar and vanilla.

Measure the flour into another bowl and add salt.

When chocolate mixture has melted, let it cool a bit before beating eggs and sugar followed by the nuts and flour. Beat to combine smoothly and then scrape into tin.

Bake for 25mins. When it is ready the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. Keep checking as the turn very quickly from gooey to dried out.

(I always leave them in the tins on the cooling rack to cool completely before cutting them up, the middle ones can be very gooey but once cooled, the consistency is more like fudge).

Done