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Sometimes the only way to get through the middle of the week is with something ridiculously chocolaty. These brownies will do the job.

Cooking Time

Preparation Time : 35

Cook Time : 55

Total Time : 90



  • 140g unsalted butter

  • 200g dark chocolate

  • 200g light muscovado sugar*

  • 2 teaspoons vanilla extract

  • 2 eggs

  • 1 egg yolk

  • 85g plain flour

  • 75g walnuts, lightly toasted, chopped

  • Sifted cocoa powder, to dust


  • 01

    Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.

  • 02

    Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.



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