• 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



Step 1
Heat the oven to 180°C (160° fan). Line a 23cm square tin with non-stick baking paper.
Step 2
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.
Step 3
Sift in the flour and cocoa and stir until blended, then stir in the walnuts.
Step 4
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.
Step 5
Do not overbake or you will loose the famous sticky brownie texture.