Walnut Chocolate-Chip Brownies
Brownies are the sort of thing that shouldn't work at all, but in the same way that uncooked cake mixture is a delight, brownies are often better than the most perfectly cooked sponge cake. Be brave and take them out while still squidgy – they'll firm up when they cool.
Makes: 24
Ingredients
Dark chocolate sauce, to serve
300g Plain chocolate, broken up into chunks
250g Butter, cubed
5 Medium eggs, beaten
350g Golden caster sugar
200g Plain flour
100g Plain chocolate chips
50g Walnuts, chopped
Vanilla ice cream
Method
- Preheat oven to 180°C/gas 4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Cool. Grease and base-line a 20cm x 30cm rectangular cake tin with baking parchment. Beat the eggs with the sugar, pour in the cooled chocolate mixture, add a pinch of salt and sift in the flour. Beat until blended and stir through the chocolate chips and walnuts.
- Pour into the tin and bake for 25–30 minutes (don't use a fan oven; the brownies will just become dry). The outsides will look crackled and the inside will feel firm but will still be gooey.
- Allow to cool in the tin for 20 minutes. Slice into squares. Serve as they are or with ice cream and chocolate sauce.
Drinks recommendation
Even the most sweet-toothed among us will appreciate the contrast of a firm, dark, bitter-edged coffee.