Ingredients.
FOR THE BROWNIE:
225g dark chocolate, (with70% cocoa solids, written on the wrapper)
225g butter
2 teaspoons vanilla extract
200g castor sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts
Procedure: (Makes 16 squares)
Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
Beat the eggs into the pan along with the ground almonds and chopped walnuts.
Turn into a 24cm square baking tin or use a foil one.
Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squares.
Plain tastes awesome enough but for more choclolate, warm hershey’s chocolate sauce and pour over brownie.
