50g dark chocolate, chopped
25g butter, (scant 1 oz)
3 eggs
1 tbsp clear honey
225g soft light brown sugar
75g self-raising flour
175g walnut pieces
25g white chocolate, (scant 1 oz), chopped

Preheat the oven to 160°C (325°F/Gas 3). Lightly grease or line a 20cm (8in) deep square cake tin with greaseproof paper.

Put the dark chocolate and butter into a small heatproof bowl over a saucepan of simmering water until melted, stirring occasionally. Don’t let the bowl touch the water. Remove the bowl from the pan and set aside to cool slightly.

Beat the eggs, honey, and brown sugar together, then gradually beat in the melted chocolate mixture. Sift the flour over, add the walnut pieces and white chocolate to the bowl, and gently fold the ingredients together. Pour the mixture into the prepared tin.

Put the tin in the oven and bake for 30 minutes. Cover loosely with foil and bake for a further 45 minutes. The centre should be a little soft. Leave to cool completely in the tin on a wire rack.

When cold, invert the brownies on to a board, remove the tin, and cut into squares.
Makes 16

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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