140 g unsalted butter, chopped and softened plus extra to grease
150 g dark chocolate (70% cocoa solids) roughly chopped, plus extra to decorate
58 g plain flour
50 cocoa powder, plus extra to decorate
1/2 t baking powder
200 g golden caster sugar
2 large eggs, plus 1 large yolk
1T vanilla extract
40 g chopped walnuts
40 g plain chocolate chips
1 Preheat the oven to 180 c (160 c fan)
Grease a 20cm square baking tin
2 Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the base doesn't touch the water. Sift the flour, a pinch of salt, cocoa and baking powder into a separate bowl.
3 Meanwhile, using an electric hand whisk, beat the sugar and butter in another bowl until pale and creamy. With the whisk running, slowly add the eggs and the yolk- the mixture should be smooth and creamy.
4 Using a metal spoon, gently fold melted chocolate and vanilla into the butter and sugar mixture, followed by flour mixture, walnuts and chocolate chips.
5 Spoon mixture into the prepared tin and bake on the middle shelf of oven for 33 min. The brownies should have a thin crust on top, but feel soft and not completely cooked in the middle. Cool in tin, then chill for at least 1 hr.
6 Turn out of the tin and cut into bite-sized pieces. Dust with extra cocoa powder and pile on a plate. Use a vegetable peeler to scrap curls from the extra chocolate, sprinkle over the brownies and serve.
