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Categories:Viewed: 29 - Published at: 9 months ago
Ingredients
- 3 12 ounces dark espresso chocolate
- 12 tablespoons unsalted butter, diced (1 1/2 sticks)
- 1 cup sugar, plus
- 3 tablespoons sugar
- 3 extra large eggs, lightly beaten
- 13 cup all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 1 12 cups walnut pieces
Method
- Preheat oven to 350; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
- Break up the chocolate and put it in a heatproof bowl with the butter; set the bowl over a pan of steaming water and leave to melt gently, stirring frequently.
- Do not let the base of the bowl touch the water.
- Remove the bowl from the pan and stir in the sugar.
- Stir in the beaten eggs.
- When thoroughly combined stir in the flour, then finally mix in the nuts.
- Transfer mixture to the prepared pan; spread evenly, and level the surface.
- Bake in oven for about 25-30 minutes until a pick comes out just clean; remove the pan from the oven.
- Leave to cool in the pan before removing and cutting into 9 pieces.
- Store in an airtight container and eat within 5 days.
