🥘 Ingredients
- butter 375 g
- dark chocolate 375 g
- large eggs 6
- caster sugar 500 g
- vanilla extract 1 tbsp
- plain flour 225 g
- salt 1 tsp
- walnuts 300 g
🍳 Cookware
- pan
📝
Even with such a big batch you do need to keep alert, 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.
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1Preheat the oven to 180°C/gas mark 4. Line your brownie pan - I think it's worth lining the sides as well as the base - with foil, parchment or Bake-O-Glide.
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2Melt butter and dark chocolate together in a large heavy-based pan .
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3In a bowl or large wide-mouthed measuring jug, beat large eggs with caster sugar and vanilla extract .
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4Measure plain flour into another bowl and add salt .
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5When the chocolate mixture has melted, let it cool a bit before beating in the eggs and then the walnuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
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6Bake for about 25 minutes . When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.