A well stocked store cupboard should contain all of the ingredients needed for this recipe. Walnuts are optional, and can easily be excluded without affecting the recipe if you like. So, let's get started...
100g (4oz) Plain flour
225g (8oz) Caster sugar
225g (8oz) Butter
50g (2oz) Cocoa Powder
2.5ml (½tsp) Baking Powder
7.5ml (1½tsp) Vanilla Extract
100g (4oz) Chocolate, chopped/Chocolate drops
16 walnut halves (optional)
1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Grease a 9" square tin and line the base with baking parchment. I've found the best performing baking parchment is this one from Lakeland Limited. I've used it loads and, so far, it's never stuck on me.
3. In your bowl place your flour, eggs, sugar, butter, cocoa powder, baking powder, and vanilla. Mix together for several minutes until thoroughly combined. I used my Kenwood Major on high speed for 4 minutes to incorporate as much air as possible.
4. Add the chocolate drops and stir until just mixed.
5. Pour into your prepared tin, smooth the top and place 16 walnut halves on top to mark out each of the 16 pieces your brownie will be cut into.
6. Bake for 40-45 minutes. You will notice that the top of a brownie sometimes 'bursts' through as it cooks. This is normal; don't worry.
7. Test the brownie in the centre with a cocktail stick. If it comes out fairly clean (a little bit of 'goo' is ok, but not lots!) then your brownie is cooked. If the cocktail stick is still very wet, then place the brownie back into the oven for 5 minutes and test again. If the top is browning too much, then place a sheet of foil loosely over the tin for the last 10 minutes.
8. Remove from the oven. Leave to rest for 2-3 minutes in the tin, then make sure that the edges aren't stuck to your tin (use a plastic spatula if you're using a non-stick metal tin. Turn out onto your wire cooking rack.
Can be served either warm - with custard, cream or ice cream - or left to go cold and enjoyed with a nice cuppa while you put your feet up!