- 110g (½ cup) Ballantyne Cultured Unsalted Butter
- 110g dark chocolate, 70% cocoa solids
- 200g (1 cup) light brown sugar
- ½ tsp vanilla extract
- 2 eggs, beaten
- 125g (1 cup) plain flour
- 2 tbsp cocoa powder
- 100g (¾ cup) finely chopped walnuts or pecans
Heat the oven to 180°C (160° fan). Line a 23cm square tin with non-stick baking paper.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the sugar, vanilla and eggs. Beat well until smooth.
Sift in the flour and cocoa and stir until blended, then stir in the walnuts.
Put into the tin, level the surface and bake for 15-20 minutes, until just firm to the touch. Cool in the tin, then cut into squares when cold.
Do not overbake or you will loose the famous sticky brownie texture.