Tala's Chocolate Brownie Recipe
This easy peasy traybake is rich, sweet and decadent - a timeless crowd-pleaser. Make a batch as a tea-time treat or serve warm with ice-cream as as luxurious dinner party dessert. Nothing could be easier or quicker. We love thrifty economical recipes, but the type of chocolate you buy is important here – go for dark and good quality chocolate. For this recipe it really does make a difference.
medium saucepan with lid
baking parchment cut to the same size as the base of the pan
250g salted butter
300g dark chocolate, chopped
4 large free range eggs
1 tbs vanilla extract
300g caster sugar
150g plain flour
1 tsp salt
175g chopped walnuts, chopped and toasted
- Set the oven to 160 degrees Celsius fan (320 degrees Fahrenheit).
- Place the baking parchment inside the brownie pan (if you are using the Tala Performance brown pan, there is no need to line the sides of the pan as well).
- Place the butter in the saucepan and heat, very gently, until almost entirely melted then turn off the heat.
- Add the chopped chocolate and stir with a wooden spoon. The heat of the butter should be enough to melt all of the chocolate. (Put the lid on the saucepan to keep the heat in, encouraging any small chocolate pieces to melt fully.)
- Crack the eggs into the mixing bowl, add the sugar and whisk until combined. The mixture may seem grainy – this is nothing to worry about. Add the vanilla extract and whisk again.
- The chocolate and butter mixture will have cooled slightly by now. Pour the mixture into the sugar and egg and whisk thoroughly until smooth.
- Add the flour and salt, mixing again, and finally stir in the walnuts. Transfer the mixture to the large brownie pan and spread evenly into the corners with the back of the wooden spoon.
- Bake for 20 minutes. The brownies should be pale, speckled and mottled on the outside while still goo-ey inside. Do not be tempted to bake for longer or they will dry out.
- Allow to cool for at least 20 minutes before cutting into squares.