- 100g plain chocolate
- 150g softened butter (or try with 100g butter and 50g olive oil)
- 175g caster sugar
- 3 eggs (including extra yolk/white if you have some to use up)
- ½ teaspoon vanilla essence
- 50g self-raising flour
- 50g plain flour
- 2 tablespoons cocoa powder
- 100g chopped walnuts or pecans
- Could try with 1 tab golden syrup maybe?
Preheat oven to 180C/160C fan. Line a square brownie tin with baking paper.
Place chocolate in a heatproof bowl above a pan of boiling water. Stir until melted, then leave to cool.
Put the butter and sugar in a large mixing bowl. Beat until fluffy. Mix in the cooled chocolate, the cocoa powder and the vanilla essence and beat.
If you have spare egg whites or yolk to use up try to use two whole eggs, then add in 2 or even 3 extra whites or yolks. Mix eggs this into the butter/sugar in three parts – you may want to start adding the flour before the last liquid part, to keep it smooth. Then add the rest of the flour and lastly the nuts. Spoon the mixture into the tin. Bake for 30-35 minutes. Leave to cool for 20 minutes before cutting into squares.