British Brownies

Following the success of my malty chocolate cake, I decided to try this recipe from Peyton & Byrne's book. I love brownies and am forever on the lookout for the perfect brownie recipe. I prefer mine on the gooey side with a lovely crisp top and these came pretty close. They were certainly devoured in record time at work!

300g good quality dark chocolate, chopped
100g unsaltd butter
1/2 teaspoon sea salt
3 eggs
50g light brown sugar
150g caster sugar
1 teaspoon vanilla extract
100g plain flour
100g chopped walnuts

• Preheat oven to 180C.
• Butter a 20cm square baking tin and line with baking paper.
• Place the chocolate and butter in a heatproof bowl, add the salt and melt over a pan of barely simmering water. 
• In another bowl, break up the eggs and add the sugars and vanilla until incorporated. 
• Whisk the egg mixture into the melted chocolate, then gently fold in the flour and walnuts until just mixed. 
• Pour the batter into the prepared tin. 
• Bake for about 25 minutes or until set.
• A skewer inserted should come out a little wet. 
• Leave to cool completely in the tin before cutting into squares.