This recipe is best with
- 125g unsalted butter
- 200g quality semi-sweet chocolate (Hershey´s)
- 60g plain flour
- 1/4 tsp baking soda (sodium bicarbonate)
- 40g unsweetened cocoa (Hershey´s)
- 1/8 tsp salt
- 200g sugar
- 4 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 50-100g coarsely chopped walnuts
- 60g premium white chocolate (Baker´s preferred), melted
- Preheat oven to 180°C. Grease an oblong baking pan and line with non-stick baking paper.
- Combine the butter and chocolate in a microwave-safe bowl or measuring jug. Microwave on high for a minute and stir; if the chocolate does not melt completely after stirring, microwave on high for 30 seconds to one minute longer, stirring after each 30 seconds.
- On the stove, melt butter in a heavy saucepan or frying pan, add the chocolate and stir constantly until melted and smooth.
- Sift together the flour, baking soda and cocoa. Add the salt and whisk the dry ingredients together for 30 seconds. Beat together the sugar, eggs and vanilla. If using an electric mixer, set at medium speed.
- Stir in the flour-cocoa mixture and the melted chocolate, using a rubber spatula. Stir until the batter is combined and the last traces of flour have disappeared. Stir in the nuts gently (be sure they are fresh).
- Pour into the prepared pan. Bake for 20-25 minutes; the mixture should look set and the top glossy when done. If using a convection or fan-forced oven, cooking time may be shorter.
- Test with a toothpick or satay stick to see if they are properly cooked. The stick should come out with moist crumbs sticking to it. If the stick comes out clean, the brownies will be a bit dry. Cool the pan on a wire rack.
- When completely cool, frost the brownies with chocolate frosting. When frosting has set, drizzle with melted white chocolate. Cut into squares or rectangles. Remove brownies from the pan carefully to avoid breaking them.