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Dark Chocolate and Walnut Brownies

12 oz. Unsalted Butter
12 oz. Dark Chocolate
6 Eggs
2 tsps Vanilla
1 lb. Caster Sugar
8 oz. Plain Flour
1 Pinch Salt
8 oz. Chopped Walnuts

Pre heat the oven to 175C, 350F, Gas 4

Line a deep swiss roll tin with tin foil and paint with melted butter.
(You may need two of these if they are shallow, or use a lined roasting tin).
Melt the butter and chocolate together in a large bowl in the microwave at medium or over a pan of simmering water.
Beat the eggs, vanilla and sugar together until well blended and stir into the chocolate.
Sprinkle in the flour, the nuts and the salt and then stir well together.
Pour this out into the baking tin.
Bake for 25 mts at the set temperature.
They should look baked and be dry to the touch but still dark and moist in the middle.
Better take them out too soon than when they will have dried out.
They will continue to cook as they cool.
Eat warm with ice cream.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef