A Recipe From Allington W.I.
Contributed by: Vickie Withington
175 g unsalted butter
3 medium eggs
250 g caster sugar
75 g plain flour
50 g chopped walnuts (optional) – I missed these out and put the remains of 200g chocolate bar instead
175 g dark chocolate – I used Morrison’s!
40 g Bournville cocoa
Preheat oven to 180 ⁰C, gas mark 4. Grease and line the base and sides of a 20 cm square cake tin with baking parchment.
Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.
Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles.
Use a serrated edge knife to cut the brownies more easily