- baking tin
- parchment paper
Preheat the oven to 180°c. Grease and line the base of the baking tin with non-stick baking parchment.
- 90 g plain chocolate
- 150 g unsalted butter
Break the chocolate into a bowl and add the butter. Melt the butter and chocolate over a saucepan of barely simmering water, stirring occasionally.
- 125 g plain flour
- 15 g cocoa powder
- 1 pinch salt
- ½ tsp baking powder
Remove the bowl from the heat and allow the chocolate to cool slightly. Sieve the flour, cocoa powder, baking powder and salt into a separate bowl.
- 300 g soft light brown sugar
- 2 eggs
- 1 tsp vanilla extract
In a third bowl, beat the eggs and then add the sugar and vanilla extract. Stir the ingredients together until they are just combined.
Fold the melted chocolate into the beaten egg mixture. Then fold in the flour mixture and optional nuts. There should be no visible flour.
Spoon the mixture into the tin, smooth on top and bake for 25 minutes. Allow the brownies to cool in the tin before cutting into squares.