Ingredients
175g butter
200g dark chocolate
175g of sugar
3 free range eggs
100g plain flour
25g cocoa powder
A handful of nuts (pecan, walnuts, peanuts or hazelnuts)
Method
Makes 12 brownies
Preheat the oven to 190°C or gas mark five.
In a microwave proof dish, break up the chocolate and butter, and put in the microwave on a medium heat until the butter has melted. Leave the dish to sit until the chocolate has melted and stir until it is glorious and glossy.
Beat the eggs and the sugar in a separate bowl, until light and bubbly. Set aside.
Combine the flour and the cocoa in a separate bowl.
Add half of the egg mixture to the chocolate mixture, and then add a couple of table spoons of the flour mixture. Repeat until you've got a gloriously dark, bubbly mixture, and pour into a 20 x 20cm dish. Scatter the nuts over the top, or try a few dollops of peanut butter!
Bake for around 18 minutes. Keep a close eye on your brownies, as you don't want to over bake them. They want to be springy around the edge, but have a slight wobble in the middle.
Take them out of the oven and cut into 12 bitesize pieces. Leave to cool (if you can!) Serve with double cream and a handful of raspberries.