- 90g self-raising flour
- 90g cocoa powder
- 250g unrefined caster sugar
- 325g butter, melted 4 eggs, beaten
- 1tbsp vanilla extract
- 250g dark chocolate chips
- 150g pecans or walnuts, roughly chopped
- Icing sugar, to serve
- Preheat the oven to 180°C (gas mark 4). Grease a 20x30cm (8x12in) shallow baking tin and line with baking paper, leaving some of the paper hanging over the two longest edges (this makes it easier to remove the brownies when cooked).
- Sift the flour and cocoa into a large mixing bowl and then stir through the sugar. Add the butter, beaten eggs and vanilla extract and beat with a wooden spoon until smooth and combined.
- Stir in the chocolate chips and the nuts. Spoon the mixture into the baking tin and smooth the surface. Transfer to the preheated oven and bake on the centre shelf for about 25 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes then carefully lift out and cool on a wire rack. Cut into 18 pieces. Dust with icing sugar to serve.
The tip with the brownies is not to overcook them… they are at their best when still a little soft in the centre. The top should look crisp and will feel firm to the touch, but the centre should still be a little soft when you insert a skewer or toothpick.