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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'Brownie Bliss' by Linda Collister Ingredients:
3 1/2 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 |
1/3 cup all-purpose flour, plus |
1 tablespoon all-purpose flour |
1 1/2 cups walnut pieces |
Directions:
1. 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).
2. 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.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and stir in the sugar.
5. Stir in the beaten eggs.
6. When thoroughly combined stir in the flour, then finally mix in the nuts.
7. Transfer mixture to the prepared pan; spread evenly, and level the surface.
8. Bake in oven for about 25-30 minutes until a pick comes out just clean; remove the pan from the oven.
9. Leave to cool in the pan before removing and cutting into 9 pieces.
10. Store in an airtight container and eat within 5 days.
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