INGREDIENTS
- 150 grams 85% cocoa solids dark chocolate
- 170 grams unsalted butter
- 3 large eggs
- 150 grams caster sugar
- 150 grams dark muscovado sugar
- 100 grams ground almonds
- 1.5 tsp vanilla extract
- 85 grams chopped walnuts
METHOD
- Preheat oven to 180 C/350 F. Lightly grease a 9 inch baking tin and place a piece of grease proof paper on the bottom.
- Break the chocolate into small pieces and place in a heat proof bowl along with the butter. Suspend the bowl over a pan of barely simmering water and leave to melt.
- Beat the eggs with a whisk in a large bowl until they are lemon coloured.
- Gradually add the sugars, beating continuously, until the mixture is thick (about 3 minutes).
- Stir in the melted chocolate mixture and the vanilla extract.
- Fold in the ground almonds and the chopped walnuts.
- Spoon the mixture into the prepared tin and bake for 35 minutes (for a really gooey brownie) or 40 minutes if you prefer a less gooey variety.
- Leave to cool completely in the tin before removing and cutting into squares.