Chocolate Brownies (quick And Easy!) Recipe
Instructions
Preheat the oven to 160C. 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 (dont let the bowl touch water). When butter and chocolate have melted making a gorgeously shiny smooth mix remove from heat and allow to cool slightly.
Beat with a wooden spoon the sugar, vanilla and a good pinch of salt into the chocolate/butter mixture. Beat in the eggs one at a time, beating well after each addition, and then add flour, beating until smooth. Now you should have a thick, rich looking mix that makes you want to eat it straight from the bowl.
Fold in the walnuts and pour the thick, rich mixture into the 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. Eat straight from the tin with a spoon Or cut into 12 neat squares and dust with cocoa powder or icing sugar before serving Or Ice Cream or Whipped Cream
These Brownies will keep for 2-3 days in an airtight container in the fridge or they can be frozen for up to 2 months if they will last that long. This is a pretty hardy recipe one that you can experiment with to suit your own taste buds leave out the walnuts add in dried cranberries or white chocolate chips or hazelnuts or milk chocolate chunks or coffee beans.
