Preheat the oven to 180°C, gas mark 4. Line a cake tin measuring about 32 x 22cm with foil or parchment.
Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large, wide-mouthed jug, beat the eggs with the sugar and vanilla until well combined. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the egg and sugar mixture, and then the nuts and flour. Beat to combine smoothly and then scrape into the lined tin.
Bake for about 40 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle should still be dark and dense and gooey and only just firm. Keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool. Cool completely before cutting into squares.
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