There is something special about a good brownie, cracked and crispy on the top, but soft and sticky in the middle.
- 200 g butter
- 200 g dark chocolate
- 3 medium eggs
- 250 g caster sugar
- 112 g plain flour
- 125 g walnuts
- ½ tsp vanilla extract
- ½ tsp salt
Melt the butter and chocolate together in a microwave or over a bain-marie.
Whisk the eggs and sugar together until thick and creamy before folding the chocolate mixture into the egg mix.
Chop the walnuts into small pieces.
Sieve the flour and salt into the chocolate mixture and add the vanilla extract and walnuts. Mix well until there are no lumps.
Pour the mixture into a 12 x 8 inch tin that has been lined with baking parchment.
Set up the BGE indirect with a pizza stone to 149-176 deg C (300-350 deg F).
Bake in the BGE for 35 minutes until the top is crisp and flaky or bake in an oven at 170 deg C for 35 minutes.