CHEWY BROWNIES

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CHEWY BROWNIES

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

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