Fudgy Double Chocolate Walnut Brownies

Preheat the oven to 160° C. Line a 9 inch square tin or even a round tin would do if you don’t have a square tin. Line the tin with aluminium foil making sure there is overhanging foil on the sides.

Add the cocoa powder, sugar, butter, 40 grams of the chocolate and salt to a heat safe glass bowl and place over a pot of simmering water (double boiler) and allow the butter and chocolate to melt.

Initially the mixture will be clumpy but it will loosen in a bit; about 2 minutes. Make sure the water does not touch the bowl. Also, allow the sugar to just start melting.

The sugar will not completely melt and the mixture will still be a bit grainy and gritty but that is perfectly fine. Keep it aside to cool a bit until the mixture feels just a little warm to the touch of your finger; about 8-10 minutes.

Add the eggs one at a time and beat it in vigorously with a wooden spoon or a whisk. The mixture will start to thicken and become shiny.

Add the vanilla extract and mix well. Beat it until it has completely combined. Add the flour and beat in vigorously for 30-35 strokes.

Add the other half of the chopped chocolate and chopped walnuts and fold the mixture. The batter will be thick and a little grainy but do not worry because that is how it should be.

Pour the batter into the lined tin, sprinkle some more chopped walnuts if you wish and bake in the oven for 33-37 minutes or until a toothpick or knife inserted in the centre comes out almost clean.

NOTE- It is okay if you get a tiny bit of thick batter because that will settle and set as it cools. But if you get quite a bit of batter, bake it for a few more minutes.

Allow it to cool in the tin for 40-45 minutes. Then carefully flip it onto a plate or plate and peel off the aluminium foil. Refrigerate for at least 35-40 minutes or so and then cut it. This will help to get clean cuts by helping it to set.

Cut into 16 squares (4 rows and 4 columns) with a very sharp knife.

Serve with vanilla ice cream or just on their own!