BROWNIES RECIPE

175 g unsalted butter

3 medium eggs

250 g caster sugar

75 g plain flour

50 g chopped walnut (optional)

Preheat oven to 180 C, gas mark 4. Grease and line the base and sides of a 20
cm square cake tin with baking parchment.

Melt the chocolate and butter in a bowl over a pan of simmering water. Cool
slightly.

Whisk the eggs and sugar until thick and creamy, pour over the chocolate
mixture and fold in.

Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making
sure it goes right into the corners and bake for 25-30 minutes. The top should be
crusty with a slight wobble underneath.

Cool completely in the tin (can refrigerate overnight which aids cutting) and then
cut into squares or triangles.