Chocolate Brownies

Makes approximately 15 squares


  • 150g walnuts or pecans
  • 150g unsalted butter
  • 225g plain chocolate, chopped
  • 4 large eggs
  • 150g caster sugar
  • 150g light muscovado sugar
  • 1 tsp vanilla extract
  • 125g plain flour
  • Pinch of salt


  1. Preheat your oven to 170°C/325°F/Gas mark 3
  2. Place the nuts into the brownie pan and cook in the preheated oven for 5 minutes. Leave to cool and roughly chop.
  3. Place the butter and chocolate in a heatproof bowl and melt either in a microwave on a low setting, or over a pan of barely simmering water. Stir until smooth and leave to cool slightly.
  4. In a medium-sized bowl, whisk the eggs and both of the sugars, add the vanilla extract and the chocolate and butter mixture. Stir until smooth.
  5. Sift the flour and salt into the mixture and fold in using a spatula, then fold in the nuts.
  6. Pour the mixture into the Brownie Pan and spread level. Bake on the middle shelf of your oven for no more than 20-25 minutes until the top has formed a light crust but the underneath is still soft.
  7. Leave to cool in the tin, then cut into approx. 15 squares and serve.