Well, these started out as a disaster (they took more than double Nige’s suggested cooking time) and ended up as a triumph, which has only endeared them to me even more.
- 375g unsalted butter
- 375g best-quality dark chocolate
- 6 large eggs
- 1tbs vanilla
- 500g caster sugar
- 225g plain flour
- 1tsp salt
- 300g chopped walnuts
- Preheat the oven to 180C and line the brownie pan (measuring 33x23x51/2cm)
- Melt the butter and chocolate together in a large heavy-based pan
- Beat the eggs with the sugar and vanilla
- Measure out the flour in another bowl and add the salt
- Let the chocolate mixture cool a little before adding it to the eggs and sugar
- Add the nuts and flour
- Beat to combine smoothly then pour into the lined tin
- Bake for about 25 minutes*
- When it’s ready the top should be a paler brown speckle but the middle dark and dense. It is a big batch so you need to watch it.
Makes 48 smallish squares.
Variations – replace walnuts with different nuts or shredded coconut or white chocolate buttons or just ditch them altogether. I made them with half slivered almonds and half white chocolate buttons.
*I took them out of the oven after about 40 minutes and let it cool. Then when I cut into it, it was still just a gooey mixture. I was taking them out to dinner last night as a surprise birthday cake for my friend, but had to ditch that idea. I just dumped the whole tray back into the oven to deal with when I got home. Of course, that didn’t happen, so this morning, I just turned the oven on to fan bake rather than conventional bake and they took about 30 minutes to cook up a treat. I took them to a thanksgiving do at the park this afternoon and they were devoured. Devoured I tell you.