115 g/4 oz unsalted butter, plus extra for greasing
225 g/8 oz white chocolate
115 g/4 oz walnut pieces
115 g/4 oz soft brown sugar
115g/4 oz self-raising flour
1. Lightly grease an 18-cm/7-inch square cake tin with butter.
2. Coarsely chop 175 g/6 oz of chocolate and all the walnuts. Put the remaining chocolate and the butter in a heat proof bowl set over a pan of gently simmering water. When melted, stir together, then set aside to cool slightly.
3. Whisk the eggs and sugar together, then beat in the cooled chocolate mixture until well mixed. Fold in the flour, chopped chocolate and the walnuts. Turn the mixture into the prepared tin and smooth the surface.
4. Transfer the tin to a preheated oven, 180ºC/350ºF/Gas Mark 4, and bake for 30 minutes, or until just set. The mixture should still be a little soft in the centre. Remove from the oven and cool in the tin, then cut the brownies into 9 squares before serving.
I used only 100 grams of white chocolate, 50 g of cocoa powder instead of melting white chocolate with the butter, only 50 g of sugar, wholemeal self raising flour and no walnuts.
The cake tin I used was rectangular, so it serves more than 9 but you have to be careful and bake for less time as the mix is spread thinner on the mold.
Will you be trying this recipe?
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