This is a simple recipe for a lovely, chewy brownie that you can adapt to suit your own tastes. This recipe contains walnuts which match the chocolate flavour perfectly, but you could always try 75g of whole peanuts instead if you prefer. Serve warm with thick double cream for optimum indulgence.
- 200g dark chocolate
- 200g dark brown sugar
- 140g unsalted butter (cubed)
- 85g plain flour
- 75g toasted chopped walnuts
- 3 eggs
- 2 tsp. vanilla extract
- Cocoa/icing sugar to decorate
- Pinch of salt (brings out the flavour of the chocolate)
Preheat the oven to 160C/gas mark 3.
Line and grease the insides of an 18cm square cake tin.
Break up the chocolate into small pieces and place into a bowl with the butter. Place this bowl over a pan of simmering water – be careful not to let the bowl touch the water as you may burn the chocolate. Heat through until completely melted with no lumps anywhere, and you have a gorgeously silky mixture.
Add the sugar, salt, and vanilla extract into this mixture. Mix well with a wooden spoon.
Beat the eggs in a separate bowl until completely combined. Beat these into the chocolate mixture a little at a time to ensure everything combines smoothly and nothing curdles.
Add in the flour and beat well but quickly, so as not to overwork the mixture.
Fold in the walnuts and spoon out into the cake tin.
Cook for forty minutes. Check the brownie is cooked by sticking a clean skewer into the centre. If it comes out clean with no crumbs, your brownie is cooked and good to go. If not, let it cook for a little while longer.
Dust with cocoa powder or icing sugar and serve with thick cream.
Try this with half milk chocolate and half dark chocolate if you don't want the brownies to be really intensely chocolatey. Another thing to try is to use 75g of raspberries instead of the nuts. These will cook and you'll come across bursts of flavour when eating your brownie – absolutely delicious!