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
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.