- Preheat the oven to 180°C, gas mark 4. Line a cake tin measuring about 32 x 22cm with foil or parchment.
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large, wide-mouthed jug, beat the eggs with the sugar and vanilla until well combined. Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the egg and sugar mixture, and then the nuts and flour. Beat to combine smoothly and then scrape into the lined tin.
- Bake for about 40 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle should still be dark and dense and gooey and only just firm.
- Keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool. Cool completely before cutting into squares.
Serve with: Waitrose Seriously Plummy Maury, £10.99
The sweet cherrymouthful of liqueur plums and figs, with young blueberry-like tannins compliments beautifully with chocolate.
Recipe from Waitrose Cellar.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Grown-up and tasty brownies it doesn't take long to bake
375g unsalted butter 375g dark chocolate 6 large eggs 1 tbsp vanilla extract 500g caster sugar 225g plain flour 1 tsp salt 300g chopped walnuts
Time: 30 minutes Serves: 24 Nutrition: n/a