Chocolate Brownies

• Ingredients:
• 
  
• 300g soft brown sugar
• 250g butter
• 250g chocolate (70 per cent cocoa solids)
• 3 large eggs plus 1 extra egg yolk
• 60g flour
• 60g finest quality cocoa powder
• ½ tsp baking powder
• 100g chopped hazelnuts and walnuts
• A 23x23cm, preferably non-stick, or a small roasting tin
• 
  

Method:

1. Preheat the oven to 180 C

2. Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat and allow to cool slightly. Chop the remaining 50g into gravel-sized pieces.

3. Beat the sugar and butter until white and fluffy.

4. Break the eggs into a small bowl and beat them lightly with a fork. Introduce the beaten egg a little at a time.

5. Remove the bowl from the mixer and stir in the melted chocolate, chopped chocolate and the nuts.

6. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. A knife should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.

(Courtesy of Nigel Slater)