I made brownies today, using the Hummingbird Bakery’s recipe, and adding walnuts in. My first attempt wasn’t so great, so I put the brownie mixture into cupcake cases to hold it all together.
200g dark chocolate, broken up
175g unsalted butter (I had to use salted butter because none of the shops had unsalted in stock, but it didn’t seem to have any detrimental effect on my brownies)
325g caster sugar
130g plain flour
100g walnuts, roughly chopped
1) Preheat the oven to 170C/325F/Gas mark 3
2) Microwave the chocolate and butter twice for 30 seconds at a time. Mix to make sure it has melted and is smooth.
3) Add the sugar and stir well. Add the flour and stir well. Add the eggs and stir well. Mix until smooth.
4) Spoon the mixture into a lined baking tray or into 12 cupcake cases. Bake for 30-35 minutes, or until flaky on top but still soft in the centre.