250g good-quality dark cooking chocolate, chopped
150g unsalted butter, chopped
175g (3/4 cup) caster sugar
3 eggs, lightly whisked
1 teaspoon vanilla essence
150g walnuts, lightly toasted, roughly chopped
75g (1/2 cup) plain flour, sifted
Icing sugar, to dust
1. Preheat oven to 160Â°C (conventional). Grease a shallow 20cm (base measurement) square cake tin with butter. Use a sheet of non-stick baking paper to line the base and two sides.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally. Remove bowl and set aside to cool slightly.
3. Stir sugar, eggs and vanilla into the chocolate mixture with a wooden spoon until combined. Stir in walnuts and flour.
4. Pour into prepared tin and bake in preheated oven for 40 minutes or until a skewer inserted in the brownie comes out with a few moist crumbs clinging to it. Cool in the tin. Use the paper to lift the brownie out of the tin. Cut into pieces and serve dusted with icing sugar.