所需器材：
baking parchment
baking tin
oven gloves
heatproof bowl
small saucepan
wooden spoon
large mixing bowl
teaspoon
tablespoon
spatula
whisk
sharp knife
pallet knife
| 250 g caster sugar | |
| 180 g plain chocolat | |
| 180 g soft butter | |
| 110 g plain flour | |
| 1 vanilla extract | |
| 3 eggs | |
| some butter for grea | |
| 150 g walnuts |
Step 1: You will need… See top .
Step 2: Prepare Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter. Line with a square of baking parchment. Turn on the oven, and set it to 160 degrees Celsius, or 320 degrees Fahrenheit.
Step 3: Chocolate & Butter Fill the saucepan with a little water, and sit a heat proof bowl on top. The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case. Cut the butter up into small pieces. Place them in the bowl and add the chocolate.
Step 4: Heat Put the saucepan over a low heat. Make sure the saucepan handle is facing away from you, so you don't knock it. The chocolate and butter will gently melt over about 10 minutes. Don't be tempted to stir! This will solidify the chocolate, and you won't be able to melt it again after that.
Step 5: Cool When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.
Step 6: Eggs, Sugar, Vanilla Put the 3 eggs, 250 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together
Step 7: Add chocolate Fold in the cooled chocolate mixture
Step 8: Add remaining ingredients Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 150g chopped walnuts, again using the cutting and folding action.
Step 9: Bake Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. If you can, set a timer to make sure they don't over cook. Check after 20 minutes. The chocolate brownies should still be soft but not springy.
Step 10: Cool Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.
Step 11: Serve the chocolate brownies Cut into squares with a sharp knife. Lift the baking parchment from the tin, and use a pallet knife to transfer the chocolate brownies to a serving plate.
