– Chocolate – Eggs – Sugar – Flour – Cocoa – Vanilla and salt – Walnuts
- Hand mixer - Square baking pan (in picture) - Parchment paper - Angled spatula
In a medium heatproof bowl, melt the chocolate with the butter over a double boiler or in the microwave.
Place the eggs, brown and white sugar and vanilla in a large bowl. Beat vigorously with an electric mixer until frothy and glossy.
Add the melted chocolate and butter mixture and mix with an electric mixer to incorporate.
Add all the dry ingredients, flour, cocoa powder and salt and fold in with a spatula.
Add the chopped walnuts and stir again to incorporate.
Pour the mixture into a square brownie pan, lined on the bottom, and bake in a preheated 350°F/180°C oven for 30-35 minutes.
– Properly Measure Ingredients: Ensure accurate measurements of ingredients, especially flour and cocoa powder, by using a kitchen scale or the spoon-and-level method for dry ingredients. – Room Temperature Eggs: Use eggs at room temperature. Cold eggs can cause the batter to seize or separate. – Crackled top tip: Vigorously beat together the eggs and sugar until the mixture turns pale and forms a thick ribbon when lifted. – Don't Overmix: Mix the brownie batter until the ingredients are just combined. – Line the Pan: Line the baking pan with parchment paper or foil, leaving an overhang. – Preheat the Oven: Preheat your oven before baking. Consistent temperature is crucial for even baking. – Check for Doneness: Brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
Leave to cool slightly, then cut into 16 portions and serve with a scoop of vanilla ice cream.