Brown is the new black.
from Belinda Jeffery's Mix & Bake
250g unsalted butter
180g good quality dark chocolate
385g caster sugar
1 1/2 teaspoons vanilla extract
150g plain flour
100g walnuts, halved or chopped into large chunks
100g chocolate chips
Preheat your oven to 180 degrees C. Line a 23cm square tin with foil, butter the foil lightly and line the bottom with baking paper. Set aside.
Spread the walnuts onto a baking tray and toast them in the oven for about 10 minutes. You should be able to smell their divine nuttiness when they are ready. Nuts are notoriously easy to burn, so keep an eye on them,
Put the butter and chocolate into a medium-sized saucepan and melt them, slowly, over a low heat. Set it aside to cool for 8 minutes.
Add the sugar and vanilla extract to the chocolate mixture and use a balloon whisk to mix well. Add the eggs, one at a time, beating well after each is added so that it is completely incorporated. The mixture will look grainy and a complete disaster when you add the first two eggs, but don't panic, the mixture will smooth out with the addition of the next two eggs. Tip in the flour and mix until it is combined – don’t over mix it though or the brownie will be tough. Gently fold in the walnuts and chocolate chips.
Pour the batter into the tin, shake it well to level the top and bake for 40-45 minutes or until a wooden skewer or toothpick comes out moist but not wet.
Cool the brownies completely in the tin on a wire rack. Once cool, put the tin in the refrigerator for about 30 minutes before slicing (this gives you a nice clean cut). Then leave them out of the refrigerator as these brownies are best eaten at room temperature.