Chocolate brownies!

In this recipe, you'll find out how to make the most amazing chocolate brownies. Rich with dark chocolate and walnut these deliciously, moreish snacks are an absolute favourite of everyone at the farm. Simple ingredients and quick to make at home, jump in and get started and you’ll have these delicious snacks on the table in under an hour.  Our recipe is a little bit lighter than a classic American brownie but we absolutely love them - we hope you do too!

400g Caster sugar
4 x Free range eggs
95g Plain flour
80g Cocoa Powder
200g Unsalted butter - melted
50g Walnuts - chopped
40g Dark chocolate - chopped

Baking tin dimensions: 32cm (L) x 24cm (W) x 4cm (D)

1. Prepare a baking tray by lightly greasing with butter and line with baking parchment. Preheat the oven to 170℃ (338℉).
2. Break the eggs into the bowl of the stand mixer - no need to whisk them at this stage. Tip the caster sugar on top of the eggs and beat in the stand mixer on a slow speed using a silicone edged K-beater until combined. Increase the speed until the mixture has visibly increased in volume, is light and fluffy and is noticeably paler in colour.
3. Remove the bowl from the stand mixture and sieve in the flour and cocoa powder on top of the egg mixture. Return to the stand mixer and beat, on a slow speed to combine. Increase the speed to fully incorporate all of the ingredients.
4. Reduce the speed of the mixer again, and slowly pour in the melted butter. Keep mixing until all combined and then add in the chopped walnuts and chocolate. Briefly continue mixing until they are evenly distributed in the mixture.
5. Using a spatula pour the mixture into the prepared tin. Rock the tin from side-to-side to ensure the mixture is spread evenly into the corners.
6. Place the baking tin in the centre of the preheated oven and bake, at 170℃ (338℉) for 30mins. Brownies should not be overbaked, the centre of the brownie should still be very soft at the end of baking.
7. Remove the tray from the oven and place it on a cooling rack. After 30-minutes or so remove the brownie from the tin, return to the rack and allow it to cool completely.
8. Flip the brownie over using another cooling rack or tray and peel off the baking parchment from the base and discard. Flip it back over, place on a board and cut into sensibly sized squares. Dust with a little icing sugar using a decorative template, if available, immediately before serving.
9. Can be eaten cold in the fingers or warm as a dessert with cream or ice-cream… either way, bloomin’ marvellous! I do hope you and your family enjoy them as much as we do!