This is such an easy recipe which makes such deliciouly gooey chocolate Brownies. Perfect by themselves and indulgent warmed through and served with a scoop or two of Vanilla Ice Cream. If you fancy something different try adding a tablespoon or two of Orange Blossom Water or Vanilla Extract for some added zing. A firm favourite in the C-N-Do Scotland Office. Yum! Recipe via Andrew Strachan @ Feeling Peckish.
Set oven to 170° or 150° for fan assisted
Melt Dark Chocolate and Butter in a Pyrex bowl placed over a saucepan of simmering water on the stovetop. Stir to combine. Wait until completely melted and carefully remove from stovetop and allow to cool slightly.
Place Muscavado and Caster Sugar in the food mixer. Add Chocolate and use food mixer to combine well together.
Add eggs one at a time to the mixture and use food mixer to combine.
Sift flour into the mixture and use food mixer to combine together.
Add chopped walnuts to the mixture and mix together gently.
Line the Brownie tin with baking parchment paper & pour the Brownie mixture into tin. Gently spread the Brownie mixture into the corners of the tin creating an even layer.
Place in the preheated oven for 30 minutes or until ready. When ready, the top of the Brownie should still feel soft to the touch but should have a paper like layer on top.