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Brownies are the sort of treat that shouldn’t work at all, but in the same way that uncooked cake batter is a delight, brownies are often better than the most perfectly cooked chocolate cake. These must be taken out while still squidgy, be brave, you will be grateful later as you enjoy a very gooey, rich, brownie that just melts in your mouth.


300 g / 10 oz dark chocolate broken into pieces (I use Lindt 80%)
250 g / 9 oz unsalted butter, cubed
5 medium eggs, beaten
350 g/ 1 ¾ cups light brown sugar
200 g/ 1 ¾ cups flour
100 g/ 3 ½ oz chocolate chips
50 g/ 2 oz chopped walnuts

Preheat oven to 180C / 350F
Melt the chocolate and butter in a bain marie or a bowl over a pan of simmering water
Grease a 20cm x 30cm / 8″ x 12″ cake tin
Beat the eggs with the sugar
Add a pinch of salt
Sift in the flour
Beat until blended
Add the chocolate chips and walnuts
Pour into the pan and bake for 25 – 30 minutes (do not use a fan oven as the brownies will dry out)
The top will look crackly but the insides will be firm but gooey
allow to cool in the pan for 30 minutes
Slice into squares
Serve as they are or to be extra decadent serve with vanilla ice cream and chocolate sauce