Brownies

Ingredients

125g lightly salted butter

45g cocoa powder

2 eggs

250g caster sugar

60g self-raising flour

90g walnuts

Method

Gently melt butter in a small, heavy-based saucepan, then stir in the cocoa until blended. Set aside.

Beat eggs until light and fluffy. Gradually add sugar and stir in the chocolate mixture. Sift the flour over the top and fold it into the mixture. Fold in the nuts.

Pour the mixture into the prepared dish and bake in the preheated oven for about 30-35 mins, or until just cooked through and springy to touch. Brownies are at their best when moist, so be careful not to overbake them.

Cool the baked cake in the tin. Turn it out and cut into squares, or follow the variation below.

Serving suggestion

Ice cream :)

Variation

Cut it in half (or make two) and fill it with apricot jam, then cover the whole thing in chocolate. I like to call it a fake Sacher Torte.

Photo of our large brownie-cake
Taken: July 8^th, 2004