This recipe makes the best, fudgiest brownie ever. We used to serve it at the restaurant still warm from the oven, with vanilla ice cream. You need a good quality chocolate, something really dark. There is no vanilla essence, and even the nuts are optional; if you don't want them getting in the way, just omit them. The best thing about this brownie is that it keeps its texture and crumbly nature when stored in an air-tight container.
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|350 g||Dark chocolate, at least 70% cocoa soilds|
|150 g||Unsalted butter|
|1 cup||Light muscovado sugar|
|1 cup||Self raising flour|
- Preheat the oven to 170 degC. Line a 30cm x 20cm x 3.5cm baking tin with lightly buttered greaseproof baking paper.
- Melt the chocolate with the butter in a bowl placed over a saucepan of simmering water.
- In a separate bowl whisk the eggs with the muscovado until thick and creamy and combine with the melted chocolate mixture. Fold in the flour and chopped walnuts. Pour the batter into the prepared tin and bake for 25 minutes.
- The top should be firm, slightly cracked, but still feel soft when pressed lightly. Allow to cool in the tin before turning the brownie out and cutting it up.